Peach Candied Sweet Potatoes

Yield: 8 servings


  • 6 medium sweet potatoes (about 2 lbs)
  • 1 16-ounce can peach slices (juice pack) OR
  • 2/3 cup packed brown sugar
  • 2 tablespoons margarine or butter
  • Dash ground cloves
  • ½ cup chopped pecans or walnuts, toasted


  1. Wash and Peel sweet potatoes. Cut off woody portions and ends. Cut into1/2-inch slices.
  2. Cook in large saucepan in lightly salted boiling water about 10 minutes or until just tender; drain and cool.
  3. Drain peach slices, reserving juice.
  4. In a greased 3-quart rectangular baking dish combine peach slices and potatoes.
  5. In a small saucepan combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves.
  6. Bring to boiling.
  7. Reduce heat and boil gently for 1 minute.
  8. Drizzle over potatoes and peaches.
  9. Bake, uncovered, in a 350oF oven for 30-35 minutes or until potatoes and peaches are glazed, stirring twice.
  10. Sprinkle pecans or walnuts over sweet potato mixture.