Combine water, apricots, cranberries, and apricot nectar in a pot. Bring to a boil. Let boil for two minutes. Remove from heat, cover, and let stand for 20 minutes.

Drain in a colander over a bowl, reserving liquid. Add orange juice and oil to the liquid. Set aside.

Place sweet potatoes in a pot with water to cover and cook half an hour or more, until tender. Drain well.

Arrange half of the sweet potato slices in a 9- x 13-inch greased baking dish. Top with half of apricot mixture and half of the brown sugar. Repeat the two layers. Pour the reserved apricot liquid over the top.

Bake, uncovered, at 350 degrees Fahrenheit for half an hour, until bubbly.