A simple, delicious sweet potato recipe that’s perfect for Thanksgiving, as a side dish with Easter ham, or anytime of the year!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 6 sweet potatoes, peeled and sliced 1/2 inch thick
- 1 (16 ounce) package frozen unsweetened peach slices, thawed
- 4 tablespoons butter, sliced into pats
- 1 tablespoon lemon juice
- ½ cup brown sugar
- ½ teaspoon ground ginger
- salt
- ¼ cup coffee flavored liqueur (Optional)
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
- You may substitute orange liqueur, like Grand Marnier® for the Kahlua® if you prefer.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 103 mg |
| Sugars | 33 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was excellent even though I had modified things slightly. THe first thing was that I didn’t have any sweet potatoes so I used regular potatoes and I did not peel the potatoes. After making it last evening I thought to myself that there was some way to improve on what was done. My thought was to make a roux with the liqeur and the peach juice. We had leftovers, so this is exactly what we did. Then I reheated the potatoes with the roux that was made. It was so good. Another thing that I’d change next time is the butter. I would not add any butter to this. I feel it is not needed. Bottom Line is I loved it and Thank you so much for sharing.
Loved this recipe. Super easy and super flavorful. I used canned sweet potatoes and canned peaches, cuz why make more work for yourself?? The canned peaches worked great, cuz and after cooking, I let it sit awhile, and the all the juices (which I had been worried about) soaked in the bottom.
Absolutely delicious! I added 1 tsp of cinnamon and didn’t have any coffee liqueur, but I did have about 1 tsp of grand marnier, which I put over the top. Maybe the best sweet potatoes I’ve ever made!
not very good.
I did not care for this recipe. The fruity flavor is way too dominant and doesn’t blend well with the flavor of the sweet potatoes. I managed to mute the fruity sweetness a little with a whole lot of molasses and some low fat sour cream.
I didn’t peel the sweet potatoes or peaches. Don’t wait for frozen peaches because fresh ones work in this recipe! This was a very tasty combination!
This recipe is OK, just not as good as some others. I prefer sweet potatoes not quite as sweet. Probably won’t make again.
I found the sliced peaches in my grocer’s freezer, but accidently left them in the car so they thawed. Without thinking, I drained the juice. BIG mistake! the potatoes were dry and too firm, I think the juice the frozen peaches would have given off would have steamed the potatoes during cooking. had potential, but with the chewy potatoes, it was not sweet and flavorful. I will probably try again