THE RECIPE JOURNAL · Side Dish
Peach-Pecan Infused Sweet Potatoes
These sweet potatoes are a delightful twist on a classic side, combining the natural sweetness of peaches with the crunchy goodness of pecans. Perfect for adding a touch of warmth and flavor to any meal.
FROM THE KITCHEN • Peach-Pecan Infused Sweet Potatoes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Lay half of the sweet potatoes in the bottom of the dish, then add half the peach slices on top. Dot this layer with half of the butter. Repeat the layers with the remaining sweet potatoes and peaches, then drizzle the lemon juice over everything.
02
Step 2
In a small bowl, mix together the brown sugar, ginger, and salt. Sprinkle this sugar mixture evenly over the sweet potatoes and peaches. Add the rest of the butter in small pats, then pour the liqueur over the whole dish. Cover it tightly with foil.
03
Step 3
Bake for about an hour, or until the sweet potatoes are soft when poked with a fork. Take off the foil, scatter the pecans over the top, and pop it back in the oven for another 10 to 15 minutes. This will toast the pecans and bring out their nutty aroma. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish combines the natural sweetness of peaches with the rich, nutty flavor of pecans, creating a delicious twist on a classic side. It’s both comforting and refreshing, perfect for any season. The balance of flavors makes it a crowd-pleaser at family dinners or holiday gatherings.
How to serve
Serve warm alongside roasted meats like turkey or pork for a hearty meal. It also pairs well with a crisp green salad to add freshness. For a vegetarian option, try it with grilled tofu or tempeh.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture. You can also freeze the dish for up to 2 months; thaw overnight in the fridge before reheating.
