Ingredients
- 6 sweet potatoes, peeled and cut into generous 1/2-inch slices
- A package of unsweetened peach slices, weighing 16 ounces, thawed from frozen
- Butter, divided into pats, totaling 4 tablespoons
- A tablespoon of zesty lemon juice
- A delightful 1/2 cup of rich brown sugar
- A hint of aromatic ground ginger
- A pinch of salt for balance
- An optional touch of 1/4 cup of coffee-flavored liqueur
- A generous 1/2 cup of chopped pecans
Step 1
Before you start, heat your oven to a toasty 350 degrees F (175 degrees C) and give some love to a 9x13-inch baking dish with a light greasing.
Step 2
Begin the delicious journey by laying down half of the sweet potatoes in the bottom of your baking dish. Follow this with a layer of half of the peach slices, dotted with half of the butter. Repeat this delightful process with the remaining sweet potatoes and peach slices, and finish off with a sprinkle of lemon juice.
Step 3
In a separate bowl, mix together the brown sugar, ginger, and salt until everything is well combined. Sprinkle this flavorful sugar mixture over the sweet potatoes and peaches. Dot the casserole with the remaining butter, and pour in a splash of liqueur (check out Cook's Note for suggestions). To lock in all the goodness, cover the pan with aluminum foil.
Step 4
Let the magic happen in the oven until the sweet potatoes are tender, which should take about an hour. Once done, remove the foil, sprinkle the dish with pecans, and pop it back in the oven for another 10 to 15 minutes until the pecans are beautifully toasted and fragrant. Enjoy this scrumptious creation!
Extra Tips & Suggestions
- 1. Begin by storing your fresh peaches in a cool, dry place away from direct sunlight.
- 2. Keep your sweet potatoes in a dark, well-ventilated area to prevent them from sprouting prematurely.
- 3. Store your pecans in an airtight container in the refrigerator to maintain their freshness and flavor.
