Holiday Sweet Potato, Peach and Cashew Bake/Casserole

A favorite at our Thanksgiving table every year. Add marshmallows if you like. Versatile recipe- - you can vary the spices and type of nut used. One of my family's favorite variations is cinnamon or allspice in place of the ginger, with a splash of brandy, finely minced orange zest, a few tablespoons peach preserves, and a sprinkling of Sweet & Spicy Pecans, Sweet and Spicy Candied Pecans - With a Kick. Adapted from Better Homes and Gardens All-Time Favorite Recipes.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup  packed brown sugar
• 1⁄3 cup  broken cashews
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 2  lbs sweet potatoes, cooked, peeled, and cut crosswise into thick pieces (5 or 6 medium)
• 1 (8 ounce) can  peach slices, well drained
• 3  tablespoons butter (or margarine)

• optional add-ins

•  ground cinnamon (optional)
•  allspice (optional)
• 1  dash brandy (optional)
•  minced  orange peel (optional)
•  peach preserves (optional)
•  sweet and spicy pecans, Sweet and Spicy Candied Pecans - With a Kick in place of the cashews (optional)

Directions

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