Sweet Potato Peach Bake
Description
Sweet potatoes and peaches are baked with a brown sugar-pecan topping for a sweet, delicious holiday casserole that can be topped with marshmallows.
Ingredients
•
1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
•
1 (16 ounce) can sliced peaches (no sugar added), drained, juice reserved
•
1/2 teaspoon ground ginger
•
1/2 teaspoon salt
•
1/2 teaspoon pepper
•
1/3 cup chopped pecans
•
1/4 cup brown sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3
In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4
Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes