Peachy Sweet Potatoes For Two Recipes

Steps:

• Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.

Steps:

• Preheat oven to 375.
• In a medium sized bowl, add butter or margarine to mashed sweet potatoes; stir to mix.
• Add raisins, orange peel, brown sugar, salt& brandy- mix to combine (add some of the reserved peach juice if mixture is too stiff).
• Place peach halves (cut-side up) in a 13x9 baking dish.
• Spoon some of the sweet potato mixture onto each peach half.
• Sprinkle each with brown sugar& chopped pecans.
• Bake 15-20 minutes.
• You might need another 8x8 baking dish for any remaining peach halves& sweet potato mixture.

Steps:

• In a bowl, combine brown sugar, flour and nutmeg; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Place sweet potatoes and peaches in a shallow 2-qt. broiler-proof baking dish. Sprinkle with pecan mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-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.

Steps:

• Heat oven to 350 degrees F.
• Place Bruce's® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces.
• Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix.
• Transfer to a 2 quart baking dish; set aside.
• In a separate bowl, stir together the brown sugar and pecans.
• Sprinkle over top of casserole and place reserved peach slices in a line down the center.
• Bake for 35-40 minutes until hot and bubbly.

Steps:

• Heat oven to 375 degrees.
• Arrange chicken in one layer in covered dish (I spray the pan with non-stick spray).
• Scatter potatoes and onions around chicken, sprinkle with salt and pepper, cover and bake for 30 minutes.
• Mix sugar, honey and juice; drizzle over chicken and potatoes.
• Bake uncovered 30 minutes longer, basting occasionally.
• Add peaches and gently combine.
• Bake uncovered 30 additional minutes more, basting occasionally.
• Arrange on platter and serve.

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place one-fourth of the sweet potato slices on one side of each foil piece. Sprinkle with salt. Cut butter into small pieces; sprinkle over sweet potato. Top with pork chops and peaches. Sprinkle with cinnamon.
• Fold foil over pork mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 22 minutes or until sweet potatoes and peaches are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with onions.