- 1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
- 1 (16 ounce) can sliced peaches (no sugar added), drained, juice reserved
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup brown sugar
- 1/3 cup chopped pecans
- Heat oven to 350 degrees F.
- Place Bruce's(R) 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.