CANDIED SWEET POTATOES WITH PEACHES..

Preheat oven to 350 degrees
Makes: 8 servings

6 medium sweet potatoes {about 2 pounds}
1  16 ounce can peach slices {juice pack}
2/3 cup packed brown sugar
2 tablespoons margarine or butter
Dash ground cloves
1/2 cup chopped pecans or walnuts, toasted

Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2"-inch thick slices. Cook in a large saucepan in lightly salted boiling water, about 10 minutes, or until just tender; drain and cool.
Drain peach slices, reserving juice. Combine peach slices and potatoes in a greased 3 quart rectangular baking dish.
Combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves in a small saucepan. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches
Bake uncovered in a 350 degree oven for 30 to 35 minutes or till potatoes and peaches are glazed, stirring twice.
Sprinkle pecans or walnuts over sweet potato mixture.

Makes 8 servings.