Thanksgiving Recipe – Ginger-Peach Sweet Potatoes
Ginger-Peach Sweet Potatoes
2 large Sweet potatoes, skinned and cubed into about 1 1/2 inch chunks
or one large can of sweet potatoes, drained.
One can of peach slices, drained and rinsed
1/2 cup orange juice
1/2 cup sherry
1 Tablespoon Brown sugar
1/2 teaspoon of ground ginger – more or less, depending on how much you
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Generous drizzle of Honey
Wash, peel, and cube the sweet potatoes and place them in a 9×9 baking
dish. If you’re using canned sweet potatoes, drain and rinse them and
then pour them into the dish.
Drain and rinse the peaches, pour them on top of the sweet potatoes.
Arrange them so they cover the potatoes fairly equally
Pour the orange juice and sherry over the peaches and potatoes
Sprinkle the brown sugar, ginger, clove and nutmeg evenly across the top
of the peaches and potatoes
Drizzle generously with honey.
Bake at 325° for about an hour, or until potatoes are tender. Let sit
for about five minutes before serving.