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Peachy Sweet Potato Bake
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1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
2 tablespoons cold butter or margarine
1/2 cup chopped pecans
4 cans (17 ounces each) cut-up sweet potatoes, drained
2 cans (15-1/4 ounces each) sliced peaches, drained
1 to 1-1/2 cups miniature marshmallows
In a bowl, combine brown sugar, flour and nutmeg; cut in butter until
the mixture resembles coarse crumbs. Stir in pecans. Place sweet
potatoes and peaches in a shallow 2-qt. broiler-proof baking dish.
Sprinkle with pecan mixture. Bake, uncovered, at 350° for 35
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |