• 10 Ratings

Golden peaches and sweet potatoes complement each other in a brown sugar glaze.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Drain peach slices, reserving juice. In a greased 3-quart rectangular baking dish combine peach slices and potatoes.

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  • 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.

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  • 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.

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

Nutrition Facts

287 calories; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 60 mg sodium. 53 g carbohydrates; 5 g fiber; 3 g protein; 2277 RE vitamin a; 21 mg vitamin c; 50 mg calcium; 1 mg iron;

Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0