Peach Pecan Sweet Potatoes7 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 45 min
“An easy, wonderful variation of a sweet potato recipe--great for Thanksgiving, a side dish with Easter ham, or for any time of year!” - by Sherbg
Original recipe yields 1 9x13-inch casserole
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 317 cal
- 10.8 g
- 50.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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"
"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"
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