Time 50m Yield 10-12 servings. Number Of Ingredients 8 Steps:
In a bowl, combine brown sugar, flour and nutmeg; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Place sweet potatoes and peaches in a shallow 2-qt. broiler-proof baking dish. Sprinkle with pecan mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.
Time 50m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Place Bruce’s® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces. Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix. Transfer to a 2 quart baking dish; set aside. In a separate bowl, stir together the brown sugar and pecans. Sprinkle over top of casserole and place reserved peach slices in a line down the center. Bake for 35-40 minutes until hot and bubbly.
Time 1h25m Yield 10 servings. Number Of Ingredients 7 Steps:
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 11x7-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.
Time 55m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Combine brown sugar, cashews, salt, and ginger. In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving. Makes 6 to 8 servings.
Time 45m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450 degress F. In a bowl, whisk the coconut oil, syrup, cinnamon and salt. Put the potato and peaches in 2 separate bowls. Pour 3/4s of the syrup mixture over the sweet potato and 1/4 over the peaches and toss each. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.
Time 50m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Time 1h45m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. 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. 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. 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.
Time 30m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Combine brown sugar, pecans, ginger and salt. Drain sweet potatoes. Layer half the sweet potatoes in a casserol baking dish. Then half the brown sugar mixture. Repeat. Dot with butter. Bake 10 minutes longer. ( I sprinkled brown sugar, ginger, and salt over the yams, peaches, and pecans, but butter on top. I put mine in a small cast iron skillet and cooked it right on the BBQ pit along with the meat I was cooking).
Time 50m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Place Bruce’s® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces. Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix. Transfer to a 2 quart baking dish; set aside. In a separate bowl, stir together the brown sugar and pecans. Sprinkle over top of casserole and place reserved peach slices in a line down the center. Bake for 35-40 minutes until hot and bubbly.
Time 1h25m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Set oven to 400 degrees. Place the sweet potatoes on a cookie sheet and prick all over with a fork. Bake for about 1 hour or until JUST fork-tender (do not over-bake them!). Cool slightly and cut in half. Scoop out the pulp and place in a large bowl (discard the peel). Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk. Using an electric mixer, beat until smooth. Season with salt and pepper to taste, and adjust the brown sugar and spices to taste. Add in toasted pecans and mix to combine. Spread the mixture in a large baking dish. At this point you can cover and refrigerate up to 1 day before baking. Bake in a 350 degree oven for about 25 minutes.
More about “sweet potato peach bake recipes”
Time 1h Yield 1/2 cup servings, 10 serving(s) Number Of Ingredients 13 Steps:
Directions:. Preheat oven to 350 degrees. Butter a 9 inch casserole dish (2 1/2 quarts), or coat well with non-stick cooking spray. Sweet potato casserole directions:. Mix together all casserole ingredients until well combined. Place in prepared casserole dish. Topping directions:. In a pan on medium heat, melt together butter and brown sugar. Stir in pecans to coat. Sprinkle over the top of sweet potato mixture. Bake for 30 minutes. Serve hot. VARIATIONS: If desired, double the recipe for pecan topping. You can substitute pecan topping with miniature marshmallows if you want. Place enough marshmallows to cover the sweet potato mixture and bake until marshmallows are lightly browned.
