Ginger Peach Sweet Potatoes

Well… Thanksgiving fast approaches!  I knew it was coming up quick, but I didn’t realize just how quick.  Do we ever?  I guess if I wait until I have photos, to share some of my favorites, it will be too late for anyone to get any use out of them this year.   So, allow me to post a few this week that I haven’t actually made yet this year.  However, they are recipes I’ve used before… numerous times.  Trust me. 😉

This recipe was given to me years ago by a good friend. Unfortunately, we’ve fallen out of touch. Still, I remember her each year when I make this. It’s become a Thanksgiving staple. Here is the recipe in its original form…

Ingredients
One 18 ounce can sweet potatoes, drained
3 tablespoons brown sugar
1 tablespoon margarine or unsalted butter
1/4-1/2 cup miniature marshmallow (not colored)
1/8 teaspoon ground ginger
One 8 3/4 ounce can peach slices

Directions

  • Preheat oven to 375 degrees.
  • In one bowl, stir ginger into brown sugar.
  • Cut the butter up into tiny little squares on a separate plate.
  • Drain and slice sweet potatoes into their own bowl.
  • Drain and place peaches into yet another bowl.
  • In a 1 quart casserole dish, layer half the potatoes, half the brown sugar mixture, and half the peaches.
  • Repeat layering to use up remaining ingredients.
  • Bake uncovered in 375 degree oven. Spoon liquid from bottom of dish over top of potatoes once or twice during cooking. Bake for 30-35 minutes or until potatoes are glazed.

To start with, I usually double this recipe into a 2 quart dish and use an equivalent amount of fresh boiled sweet potatoes cut into chunks. I also use Splenda brown in lieu of regular brown sugar. This year, I might try Whey Low Gold. Typically, I can find a can of peaches with a Splenda base instead of heavy syrup. Fresh sliced peaches also work. I never use the marshmallow option. In spite of them still being in the list of ingredients… what to do with them has disappeared from my archives. I assume you would just throw the marshmallows on top during the last 5 minutes of cooking. Honestly, though, I think marshmallows would just wreck the unique and subtle peachy ginger taste.   This year, I also may try an earlier suggestion from NanaLinda to swap out a portion of sweet potatoes with butternut squash.

This recipe is not in my SparkRecipes database yet. It is in my RecipeZaar repertoire though. I just put in a request to have it made public. Check back later for the URL! I will also be creating my own Thanksgiving menu on there and will make that URL public. In the meantime, here are 220 other public Thanksgiving menus on RecipeZaar. Remember to sort by rating. THESE ARE FULL THANKSGIVING MENUS… not individual recipes. If you don’t already have a set of favorites, have a look through these. It may save you immeasurable amounts of time.

Comments

  1. Holy toledo that sounds good. I’m making this for a dinner I’m going to this weekend!

Speak Your Mind

*