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Candied Sweet Potatoes with Peaches
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.
Make-Ahead Tip: Prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above.
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