Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Sweet Potatoes w/Peaches




Source of Recipe


From Better Homes and Gardens via http://homeadvisor.msn.com


Recipe Introduction


Make-Ahead Tip From BHG: Prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above



Recipe Link: http://bhg.com

List of Ingredients




6 medium sweet potatoes (about 2 pounds)

1 (16-ounce) can peach slices (juice pack)

2/3 cup packed brown sugar

2 tablespoons margarine or butter

Dash ground cloves

1/2 cup chopped pecans or walnuts, toasted


Recipe



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

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

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

4. Bake, uncovered, in a 350 degree F 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.

Serves 8
Calories 287
Fat 8 g
Cholesterol 0 mg
Sodium 60 mg