Peach Pecan Sweet Potatoes

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
3. Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
4. Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

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Reviews (7)

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9

NANETTE

Dec. 12, 2003

"I found the sliced peaches in my grocer's freezer, but accidently left them in the car so they thawed. Without thinking, I drained the juice. BIG mistake! the potatoes were dry and too firm, I think..." See more the juice the frozen peaches would have given off would have steamed the potatoes during cooking. had potential, but with the chewy potatoes, it was not sweet and flavorful. I will probably try again"

6

sueb

Jul. 28, 2008

"I didn't peel the sweet potatoes or peaches. Don't wait for frozen peaches because fresh ones work in this recipe! This was a very tasty combination!..." See more"

4

COGRANDMA4

Nov. 9, 2005

"This recipe is OK, just not as good as some others. I prefer sweet potatoes not quite as sweet. Probably won't make again...." See more"