This one's a little different but very good:
3 to 4 lbs. sweet potatoes, peeled
4 to 6 tbsp. butter or margarine (to taste)
1 bag dried apricots
1 small can apricot nectar
3/4 c. brown sugar ( 1/2 c. plus 1/4 cup)
1 cup chopped pecans
Cut sweet potatoes into chunks and boil until soft. In the meantime, pour nectar into small saucepan. Add dried apricots and simmer until apricots are soft and most of the liquid is absorbed (it will look like puree). Cool slightly.
When potatoes are done, drain and add margarine or butter and mash until smooth.
Spray a casserole with Pam, then spread 1/2 the potatoes on the bottom. Then spread the apricot puree over it, followed by the 1/2 cup of brown sugar and half of the pecans. Then add the rest of the potatoes, then the rest of the brown sugar and pecans again. Dot butter over top and bake about 35 minutes at 350 degrees until bubbly. Serves 8.