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.
Fat, total (g)
sat. fat (g)
vit. A (RE)
vit. C (mg)
Percent Daily Values are based on a 2,000 calorie diet