Nutty Sweet Potato Peach Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 257.2
- Total Fat: 9.1 g
- Cholesterol: 10.2 mg
- Sodium: 259.1 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.6 g
View full nutritional breakdown of Nutty Sweet Potato Peach Bake calories by ingredient
Introduction
My dad is from South Carolina and loves this dish. He always asks me to make it for him. It's a side dish, but it's good enough to serve for dessert. Last time I left the butter out altogether and this was still fabulous. My dad is from South Carolina and loves this dish. He always asks me to make it for him. It's a side dish, but it's good enough to serve for dessert. Last time I left the butter out altogether and this was still fabulous.Number of Servings: 6
Ingredients
-
4 medium sweet potatoes
1/2 cup packed brown sugar
1/2 cup broken cashew nuts
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup diced canned peaches, drained
2 Tbsp butter
Directions
Scrub sweet potatoes, but do not peel. Cook whole sweet potatoes covered, in boiling water, for about 30 minutes or until tender. Drain, peel and slice.
In a small mixing bowl, blend together the brown sugar, nuts, salt and cinnamon.
In a 1-1/2 quart casserole dish, layer half the sliced sweet potatoes, half the diced peaches and have the brown sugar cashew mixture. Repeat the layers. Dot with butter.
Bake uncovered at 350 degrees Farenheit for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MLH71_2000.
In a small mixing bowl, blend together the brown sugar, nuts, salt and cinnamon.
In a 1-1/2 quart casserole dish, layer half the sliced sweet potatoes, half the diced peaches and have the brown sugar cashew mixture. Repeat the layers. Dot with butter.
Bake uncovered at 350 degrees Farenheit for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MLH71_2000.