Cashew-Peach Sweet Potatoes Recipe
After trying this tasty side dish, I think you’ll agree that it is holiday-special. Sweet peaches and crunchy cashews really enhance the sweet potatoes.
- 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
- 1. 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.
- 2. 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. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter.
- 3. 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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