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Cashew-Peach Sweet Potatoes
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6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to
a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain
and cool slightly; peel and cut into cubes. In a small bowl, combine the
brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an
ungreased 11-in. x 7-in. x 2-in. baking dish; top with half of the peaches and
brown sugar mixture. Repeat layers; dot with butter. Cover and bake at
350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and
heated through.
Yield: 10 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |