Southern Peach Yam Bake
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
packed |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
margarine
|
|
| ½ | cup |
pecans
chopped |
|
| 2 | cans |
sweet potatoes, or yams
drained |
*
|
| 16 | ounces |
peaches
slices, drain |
|
| 1 ½ | cups |
miniature marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
packed |
*
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
nutmeg
|
|
| 3E+1 | ml |
margarine
|
|
| 118 | ml |
pecans
chopped |
|
| 2 | cans |
sweet potatoes, or yams
drained |
*
|
| 462.4 | ml/g |
peaches
slices, drain |
|
| 355 | ml |
miniature marshmallows
|
|
Directions
Combine sugar, flour and nutmeg; cut in margarine until mixture resembles coarse crumbs.
Add nuts. Arrange yams and peaches in 1½ quart casserole; sprinkle with sugar mixture.
Bake at 350 degrees, 35 minutes.
Sprinkle with marshmallows.
Broil until lightly browned.
