Vegetables

Candied Sweet Potatoes With Peaches

  • 6 medium Sweet potatoes ( about 2 lbs.)
  • 1 16 oz. can Peach slices
  • 2/3 cups Brown sugar,packed
  • 2 tablespoons Butter or margarine
  • 1 dashes Cloves, ground
  • 1/2 cups Pecans or walnuts, roasted

    • 1) Wash and peel sweet potatoes. Cut off woody protions and ends. Cut into 1 inch thick slices. Cook in large saucepan in lightly salted boiling water about 10minutes or until just tender, drain andcool.

    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 utter, 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° oven for 30 to 35 minutes or until potatoes and peaches are glazed, stirring twice. Sprinkle pecans or walnutsover sweet potatoes mixture. Makes 8 servings.

    Can make ahead and drizzle withglaze, Cover and chill up to 2 hours. Bake and serve as above.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Lenoir, NC. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!