4 med. sweet potatoes
1/3 c. packed brown sugar
1/3 c. broken pecan nuts
1/2 tsp. salt
1/4 tsp. ground ginger
1 c. diced canned peaches, well drained
2 tbsp. butter

Scrub sweet potatoes thoroughly. Cut off woody portions; do not peel. Cook whole sweet potatoes, covered, in boiling salted water until just done, about 30 minutes. Drain; peel and slice. In small mixing bowl blend together the brown sugar, nuts, salt and ginger. In a 1 1/2 quart casserole layer half the sliced sweet potatoes, half the diced peaches, and half the brown sugar pecan mixture. Repeat layers. Dot with butter. Bake, covered, at 350 degrees about 30 minutes. Uncover and bake 10 minutes more. Garnish with canned peaches, if desired. Makes 6 servings.