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Sweet Potato Holiday Salad

Recipe Type:	Dessert and Breads
Servings:	9-12 servings.
Ingredients:
1 8-ounce can crushed pineapple, un-drained 1 cup apricot nectar 1 3-ounce package apricot flavored gelatin 1 8-ounce package cream cheese, cubed and softened 1 cup shredded raw Alabama sweet potatoes 1 cup chopped Alabama pecans 1 cup frozen whipped topping, thawed
Directions:
Combine pineapple and apricot nectar in a saucepan and bring to a boil. Add gelatin, stirring until gelatin dissolves; add cream cheese and stir until melted. Chill until it is the consistency of unbeaten egg whites. Fold in sweet potatoes, pecans and whipped topping. Pour into a 5 cup mold or a 9-inch square dish. Chill until firm.