Peach Sweet Potatoes with Cashews

Peach Sweet Potatoes with Cashews

What You Need:

6 sweet potatoes
1/4 C sucanat or rapadura
1/3 C cashews, coarsely chopped
1/2 t sea salt
1/4 t ginger
1 (15 oz) can sliced peaches, drained well
3 T butter

How to Make It:

Place the sweet potatoes into a Dutch oven pan.
Cover the potatoes with just enough water to top the potatoes.
Place the pan over high heat and bring to a brisk boil.
Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.
Drain the potatoes and allow them to cool enough to handle.
Peel the potatoes and cut into large cubes.
Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.
Place half of the potatoes into a large ungreased baking dish.
In a small bowl combine the sugar and cashews.
Sprinkle in the salt and ginger and toss to combine well.
Layer half the peach slices over the potatoes in the pan.
Sprinkle half of the cashew mixture over the top.
Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.
Dot the butter over the very top.
Tightly cover the pan with aluminum foil and place in the oven.
Bake 30 minutes.
Uncover the pan and continue baking 10 minutes or until bubbly.

Serving Size: 10

The combination of peaches and cashews make these potatoes very tasty. Use mandarin oranges and almonds or pineapple slices and pecans for a different taste.