Candied Sweet Potatoes with Peaches
Recipe from
Better Homes and Gardens
Golden peaches and sweet potatoes complement each other in a brown sugar glaze.
Servings:
Makes 8 servings.
Prep Time:
25 mins
Total Time:
55 mins
Ingredients
-
6medium sweet potatoes (about 2 pounds)see savings
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1 16-ounce canpeach slices (juice pack)see savings
-
2/3 cuppacked brown sugarsee savings
-
2 tablespoonsmargarine or buttersee savings
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Dashground clovessee savings
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1/2 cupchopped pecans or walnuts, toastedsee savings
Directions
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.
Make-Ahead Tip
Prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above.
Nutrition information
Per serving: Calories 287, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 53 g, Fiber 5 g, Protein 3 g. Daily Values: Vitamin A 221%, Vitamin C 36%, Calcium 5%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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