Friday, August 6, 2010

Always keen on peaches

Peaches began this blog almost a year ago which means it's time for more peach recipes. This one comes from South Carolina, the state that produces more than any other except California, and uses two other Southern staples, sweet potatoes and pecans. 

Peachy Sweet Potatoes
Serves 8

2 cups peaches, peeled and halved, (4-8 depending on size)
3 TBS. margarine or butter, softened
2 1/2 cups sweet potatoes, cooked and mashed
2 TBS. brown sugar
1 1/2 tsp. grated orange peel
1/4 tsp. salt
2 TBS. orange juice
3 TBS. peach juice
3/4 cup chopped pecans
3 TBS. brown sugar

Arrange peach halves cut side up in a lightly buttered baking dish.

Cream butter until very soft. Add mashed sweet potatoes. Add 2 TBS. brown sugar, the orange peel, salt, orange and peach juice and whip together.

Spoon mixture into peach halves; sprinkle with cinnamon, chopped pecans and the 3 TBS. brown sugar.

Bake at 350 degrees for 20 minutes.

May be assembled ahead of time before.

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