Sweet Potato Peach Bake

Sweet Potato Peach Bake

"Peaches and sweet potatoes complement each other so well in this Sweet Potato Peach Bake. This sweet and delicious casserole is perfect for the holidays, and can be dressed up with marshmallows or peach preserves."
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50 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Place Bruce's(R) Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces.
  3. 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.
  4. Transfer to a 2 quart baking dish; set aside.
  5. In a separate bowl, stir together the brown sugar and pecans.
  6. Sprinkle over top of casserole and place reserved peach slices in a line down the center.
  7. Bake for 35-40 minutes until hot and bubbly.


  • Note:
  • 2 tablespoons minced candied (crystallized) ginger can be added to the¬†brown sugar-pecan mixture if desired.


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