6 medium sweet potatoes 1/2 cup packed brown sugar 1/3 cup coarsely chopped cashews 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 can (15-1/4 ounces) sliced peaches, drained 3 tablespoons butter
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender.
Drain and cool slightly; peel and cut into cubes. In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in.
baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.