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Baby Boomer Recipes | Holidays | Yam and Cashew Peach Bake

Yam and Cashew Peach Bake

Rebecca Forstadt Olkowski
Yummy yummy and good for the tummy food. Great for Thanksgiving or any other occasion.
Course Holiday
Cuisine American
Servings 6 -8 servings

Ingredients
  

  • 1/2 cup brown sugar
  • 1/2 cup cashews unsalted broken up
  • 2 lbs yams 4 or 5 medium-sized
  • 6 peach halves from a jar sliced reserve the juice) I found 1/2 peaches in white grape juice
  • 3 Tbsps butter
  • 1/2 tsp ginger ground

Instructions
 

  • Bake the yams with skins on for 40 minutes at 350 degrees.
  • Remove while still a little firm in the center. Peel and slice the yams. (I also included a sweet potato or two because, honestly, I couldn't tell the difference.)
  • Mix the brown sugar, cashews, and ginger in a bowl and set aside
  • In a 10" x 6" x 2" baking dish, layer half the yams, half the peaches and half the ginger/cashew/sugar mixture. Then repeat using the remainder of each.
  • Pour about 1/2 cup of the reserved peach liquid over the yam mixture, dot with butter and season with a little salt and pepper.
  • Bake covered for 30 minutes at 350 degrees, then remove the cover and bake for another 30 minutes.