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.
Drain peach slices, reserving juice. In a greased 3-quart rectangular baking dish
combine peach slices and potatoes.
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.
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.
Prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above.
cal. (kcal) 287,
Fat, total (g) 8,
chol. (mg) 0,
sat. fat (g) 1,
carb. (g) 53,
fiber (g) 5,
pro. (g) 3,
vit. A (RE) 2276.82,
vit. C (mg) 21.26,
sodium (mg) 60,
calcium (mg) 50.48,
iron (mg) 1.26,
Percent Daily Values are based on a 2,000 calorie diet