Crock Pot Sweet Potatoes With Apricot Pie Filling

My mother thinks this sounds like the recipe she used at Thanksgiving that I have been bugging her for. She can't find her book and she found this at About.com. I tried it today to take to a friend's Ayyam-i-Ha party, as he was making turkey. It was really good and got many compliments. I have to admit that during its day of cooking it reeked of garlic and I was a little worried about it. But when it was all done, it smelled good and tasted wonderful.

• Ready In: 7 hrs 15 mins
• Serves: 6-8

Ingredients

• 2  lbs sweet potatoes, peeled and cut into chunks
• 3  garlic cloves, minced
• 3⁄4 cup  apricot filling
• 3  tablespoons butter, melted
• 1⁄3 cup honey
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper

Directions

1. Place potatoes in a 3-1/2 to 4 quart crock pot and sprinkle with garlic.
2. In a medium bowl, combine the remaining ingredients and blend well. Pour into slow cooker.
3. Cover and cook on low for 6-8 hours or until potatoes are tender and glazed, stirring once during cooking time.