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
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.
Per Serving: 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