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Candied Sweet Potatoes with Peaches




Source of Recipe


Better Homes and Gardens Holiday Celebrations, 1997


List of Ingredients




6 medium sweet potatoes (about two pounds)
1 16-ounce can peach slices (juice pack)
2/3 cup packed brown sugar
2 tablespoons margarine or butter
Dash of ground cloves
1/2 cup chopped pecans or walnuts, toasted




Recipe



1. Wash and peel sweet potatoes. Cut off wooly portions and ends. Cut into 1/2-inch-thick slices. Cook in large saucepan in lightly salted boiling water about 10 minutes or till just tender; drain and cool.

2. Drain peach slices, reserving juice. Combine peach slices and potatoes in a greased 3-quart rectangular baking dish.

3. Combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves in a small saucepan. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches.

4. Bake uncovered in a 350º oven for 30 to 35 minutes or until potatoes and peaches are glazed, stirring twice. Sprinkle pecans or walnuts over sweet potato mixture.

Makes 8 Servings