Best 10 Peachy Sweet Potato Bake Recipes

SWEET POTATO PEACH BAKE

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.

PEACHY SWEET POTATO BAKE

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.

MOM'S SWEET POTATO BAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

PEACH PECAN SWEET POTATOES

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.

CRISPY SWEET POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
• Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
• Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
• Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

PEACHY SWEET POTATO BAKE

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 degrees F for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.

SWEET POTATO AND PEACH CASSEROLE WITH PECAN TOPPING

Steps:

• Directions:.
• Preheat oven to 350 degrees. Butter a 9 inch casserole dish (2 1/2 quarts), or coat well with non-stick cooking spray.
• Sweet potato casserole directions:.
• Mix together all casserole ingredients until well combined. Place in prepared casserole dish.
• Topping directions:.
• In a pan on medium heat, melt together butter and brown sugar. Stir in pecans to coat. Sprinkle over the top of sweet potato mixture.
• Bake for 30 minutes. Serve hot.
• VARIATIONS: If desired, double the recipe for pecan topping.
• You can substitute pecan topping with miniature marshmallows if you want. Place enough marshmallows to cover the sweet potato mixture and bake until marshmallows are lightly browned.

HOLIDAY SWEET POTATO, PEACH AND CASHEW BAKE/CASSEROLE

Steps:

• Combine brown sugar, cashews, salt, and ginger.
• In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
• Dot with butter or margarine.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
• Makes 6 to 8 servings.

CRUNCHY SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. , Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.

CASHEW-PEACH SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes. , In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11x7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.