4 cups cooked sweet potato wedges
1 all purpose apples, pared, cored and sliced
1/2 cup packed brown sugar
2 1/4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup apricot nectar
1/4 cup water
1 teaspoon grated orange peel
1 tablespoon butter or margarine
1/4 cup chopped pecans