Pecans and Peaches on Sweet Potatoes

A dish combines the natural sweetness of roasted sweet potatoes with juicy peaches and crunchy pecans for a delightful burst of flavors. It’s an easy, fresh way to add a touch of sweetness and texture to your meal.

Kitchen Advice

Roast the sweet potatoes until they are tender and caramelized for the best flavor.
Use ripe peaches to ensure they are juicy and sweet.
Toast the pecans lightly in a dry pan to enhance their nuttiness before adding them.

Ingredients 0/9

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

Why This Dish Is A Crowd Favorite

This dish offers a wonderful balance of sweet and nutty flavors. The natural sweetness of the peaches pairs perfectly with the earthiness of the sweet potatoes, while the pecans add a satisfying crunch. It’s a comforting and wholesome choice that feels both fresh and hearty.

Step 1

Warm your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Spread half of the sweet potatoes evenly across the bottom of the dish. Then, layer half of the peach slices on top and dot with half of the butter. Repeat the layers with the remaining sweet potatoes and peaches, and drizzle the lemon juice over everything.

Step 2

In a small bowl, mix together the brown sugar, ginger, and salt. Sprinkle this sugar mix evenly over the layered sweet potatoes and peaches. Add the rest of the butter in small pieces on top, and pour in the liqueur.

Step 3

Cover the dish tightly with aluminum foil and bake for about an hour, or until the sweet potatoes are tender. Once done, take off the foil, scatter the pecans over the top, and pop it back in the oven for another 10 to 15 minutes. This will toast the pecans and bring out their flavor. Let it cool slightly before serving.

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Advice

Serve this dish warm as a side to grilled chicken or pork. It also works well as a vegetarian main when paired with a simple green salad. A drizzle of honey or a sprinkle of cinnamon can add an extra layer of flavor.

How To Save Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the sweet potatoes soft and the pecans crunchy. Avoid storing pecans separately for too long as they can lose their crispness.

Frequently Asked Questions

Can I use fresh peaches instead of frozen for this recipe?

Yes, fresh peaches can be used. Peel and slice them similarly, but reduce the baking time slightly since fresh peaches have more moisture.

What can I substitute for the coffee flavored liqueur?

You can omit it or replace it with a splash of strong brewed coffee or vanilla extract for a similar depth of flavor.

How do I know when the sweet potatoes are fully cooked?

They should be tender when pierced easily with a fork after baking for about an hour.

Can I prepare this dish ahead of time?

Yes, you can assemble it a day ahead, keep it covered in the fridge, and bake it just before serving.

Is it necessary to cover the dish with foil during baking?

Covering with foil helps steam the sweet potatoes and peaches, keeping them moist and tender.

Can I use pecan halves instead of chopped pecans?

Yes, pecan halves can be used; just place them evenly on top so they toast nicely.

What if I don’t have ground ginger?

You can substitute with a pinch of ground cinnamon or omit it without greatly affecting the dish.

How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave until warmed through.