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This recipe was featured in Fellowship and Food.
6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped nuts
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 ounces) sliced peaches, drained
Place potatoes in large pot. Cover with water and bring to boil. Reduce heat, cover and cook 30 to 45 minutes or until potatoes are tender. Drain and allow to cool, then peel and cut potatoes into cubes. In small bowl, combine brown sugar, nuts, salt and ginger. Put half of potatoes in ungreased baking dish. Top with half of peaches and half of brown sugar mixture. Repeat layers, then dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until bubbly and heated through. Garnish with nuts.
Servings: 10. Serving size: 1 cup. Per serving: 145 calories, 2.4 g protein, 2.7 g fat, 28.8 g carbohydrates, 144 mg sodium, 1 mg cholesterol
Nancy Pumphrey, Big Country Electric Cooperative