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.