Sweet Potatoes with Peaches and Pecans
 
This casserole can be made a day ahead.


Ingredients:
 
2 1/2 pounds sweet potatoes( about 4) peeled and sliced 1/2 inch thick.
1 can(16 ounces) peach halves in light syrup
2 tbls butter
1/2 cup packed light brown sugar
1 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup pecan halves or 1/4 cup chopped pecans


Directions:
 
Cook potatoes slices in large saucepan of boiling water.* I cook the potatoes before slicing and then peel and slice. It seems easier to me.
Drain and cool.
 Lightly grease 13 x 9 x 2 baking dish.
Drain peaches, reserving juice. ( I use more peaches than called for as they seem to be a favorite)
Melt butter in saucepan. Add reserved peach juice, sugar, salt, allspice and nutmeg. Simmer 5 min. Cool.
Arrange sweet potato slices and peaches in baking dish.
Sprinkle with pecans. Pour sugar mixture over top.
Cover and refrigerate until ready to reheat.
To reheat, bake 350 oven for 25 to 30 min. Baste with sugar sauce before serving.