Total Time
Prep 15 mins
Cook 15 mins

This is another recipe that is part of my recipe exchange program w/SusieQusie & is from the "1 of a Kind Cookbook" of the Junior League of Mobile, AL. SQ was so proud of herself for having undone a nearly lifelong dislike of sweet potatoes that she put this 1 on my agenda. Thx SQ!

Ingredients Nutrition

  • 1 (29 ounce) canned peach halves (drained & syrup reserved)
  • 2 tablespoons butter (at room temp)
  • 2 12 cups canned sweet potatoes (or yams in light syrup, drained, heated thru & mashed)
  • 2 tablespoons brown sugar
  • 1 12 teaspoons orange peel (grated)
  • 2 tablespoons brandy (or peach brandy)
  • nuts (chopped, topping garnish)
  • brown sugar (topping garnish)


  1. Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
  2. Cream canned sweet potatoes & butter.
  3. Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
  4. Spoon mixture into peach halves.
  5. sprinkle w/chopped nuts + brown sugar
  6. bake at 350°F (uncovered) for 15-20 minutes.


Most Helpful

My goodness, who knew sweet potatoes could be so decadent! My canned peaches were sliced so I did mine a bit different but it sure didn't hurt the flavor at all. I only used about 1 teaspoon of butter and would eliminate entirely next time. You already get good fat oils from the walnuts. Didn't have an orange so I used a bit of orange extract. I put the mashed sweet potatoes on the bottom of a pammed pie dish and layered the sliced peaches on top in a circle. Sprinkled with a tiny bit of brown sugar splenda and the chopped walnuts. (see photo) A dish worthy of ANY company. Thanks for posting twissis.

Miss Annie in Indy March 01, 2008

Just by looking at the ingredients, I thought this would be good but I was not expecting it to be FANTASTIC! I halved the amount of peaches using (1) 14 ounce can which yielded 4 halves, perfect for the 2 of us. I used the full recipe of the remaining ingredients and after stuffing the peaches, I spread the extra yams on the bottom of the dish, topped with the peaches and baked it. Grand Marnier (from my hidden stash ;-)) instead of plain brandy gave me a double dose of orange flavors. I think the nuts (pecans in my case) are a must as an added texture. A real keeper of a quick, easy recipe for 2. *** P.S. Sorry my pic is blurry - I was snapping quickly before it was snatched up & inadvertently used macro setting. No leftovers for a re-shoot, though.

SusieQusie February 02, 2007

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