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Cook peeled sweet potatoes in water until soft. Mash sweet potatoes with a potato masher or force through a strainer.
Place apricots in a saucepan. Pour cold water just to cover apricots and cook over low heat for 30 minutes. Drain and reserve part of the cooking liquid. Process apricots with the necessary cooking liquid to get a soft puree.
Combine apricot puree with the sweet potato and transfer all to mixer. Season and beat until mixture is soft.
Transfer mixture to an ovenproof serving mold.
Combine brown sugar, butter, flour, pecans and salt manually. Sprinkle over sweet potato puree and bake in preheated oven 400 ° F (200 °C) until pecans are lightly golden and puree is hot.
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