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Peachy Sweet Potatoes

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 3 medium sweet potatoes (about 1 pound) or 1 18-oz. can of sweet potatoes, drained
  • 3 Tbsp. brown sugar
  • 1/8 tsp. ground ginger
  • 8 oz. can peach slices, drained
  • 1 Tbsp. butter or margarine

Directions

Cook fresh sweet potatoes, covered, in enough boiling water to cover for 25 to 35 minutes or until tender. Drain and cool slightly. Peel and cut into 1/2-inch thick slices. Mix brown sugar and ginger. If using canned sweet potatoes, cut them into slices. In a 1-quart casserole, layer half of the potatoes, half the peach slices, half of the brown sugar mixture and half of the butter. Repeat layers. Bake in 375-degree oven for 30 to 35 minutes until potatoes are glazed. Spoon liquid over potatoes twice during baking.

Makes four servings.

Per Serving: 190 calories, 3.2 grams (g) of fat, 3.5 g of fiber, 47 percent of the recommended daily value for vitamin C, and more than a full days’ supply of vitamin A.

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