Peel sweet potatoes and cut into small cubes. Add to pot of boiled water and cook until tender.
Strain potatoes and return to pot. Strain apricots (reserving syrup) and add apricots to potatoes in pot. Mix with an electric mixer, slowly mixing in all of the apricot syrup and sprinkle in the corn starch.
Once ingredients are fully mixed, add cinnamon and nutmeg, to pot and continue to puree. Mixture should resemble baby food.
Move potato mixture to an oven safe casserole dish and bake at 350 °F (175 °C) for 45 minutes, or until top is a golden color and mixture has thickened.
There are 101 calories in 1 serving of Sweet Potato and Apricot Casserole.