Sweet Potato Holiday Salad
- Combine pineapple and apricot nectar in a saucepan, bring to a boil.
- Add gelatin, stirring until gelatin dissolves, add cream cheese, stir until melted.
- Chill until the consistency of unbeaten egg white.
- Fold in sweet potatoes, pecans and whipped topping.
- Pour into five cup mold or 9 inch square dishes.
- Chill until firm.
- Yield 9-12 servings.