Wednesday, November 7, 2012

Sweet Potato Cashew Bake

This is the "cooking for two" version, but the recipe below serves 6-8.

Sweet Potato Cashew Bake

6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.  In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Yield: 10 servings.

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