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Peachy Sweet Potatoes

This healthy recipe comes from NDSU Extension Service.


  • 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


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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