Cashew Peach Sweet Potatoes Recipes

Steps:

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

Steps:

• In a bowl, combine brown sugar, flour and nutmeg; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Place sweet potatoes and peaches in a shallow 2-qt. broiler-proof baking dish. Sprinkle with pecan mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
• Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
• Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
• Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
• Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

Steps:

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

Steps:

• Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
• Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
• Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
• Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
• Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.