Candied Sweet Potatoes with Peaches

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Candied Sweet Potatoes with Peaches

Prep Time: 25 min.

 

 

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

 

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.

 

Nutritional facts per serving

 

calories: 287 , total fat: 8g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 60mg , carbohydrate: 53g ,

fiber: 5g , protein: 3g , vitamin A: 221% , vitamin C:

36% , calcium: 5% , iron: 7%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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