1 (16 oz.) can sliced peaches, undrained
1 (29 oz.) can sweet potatoes, drained
1/2 c. firmly packed brown sugar
3 tbsp. butter
Ground cinnamon

Drain peaches, reserving syrup. Combine peaches and sweet potatoes in a greased 2 quart casserole; set aside. Combine reserved peach syrup, brown sugar and butter in a small saucepan, bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Pour over peaches and sweet potatoes, sprinkle with cinnamon. Bake at 325 degrees for 30 minutes.