Peach Pecan Sweet Potatoes
An easy, wonderful variation of a sweet potato recipe–great for Thanksgiving, a side dish with Easter ham, or for any time of year!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Step: 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.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 317 calories; protein 2.6g; carbohydrates 50.9g; fat 10.8g; cholesterol 15.3mg; sodium 102.6mg.
The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.
This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .
