Prep 20 mins
Cook 20 mins
My kids' elementary school librarian shared this recipe with the library volunteers in a gift book of her favorite recipes. This sounds good for Thanksgiving! Can top with chopped nuts if you desire.*I altered this recipe using 2 (2 lb. 8 oz.) cans of cut sweet yams, drained and I doubled all the ingredients other than the peaches. I whipped it as described and put it in greased baking dish I put peach wedges on top with dried prunes and sprinkled with chopped walnuts and baked like a casserole. I did this because I didn't have peach halves. If you don't like it too sweet, cut down on the sugar since there is sugar in the peach juice. It's a great recipe.
- 1 (29 ounce) can peaches, halves
- 2 tablespoons butter, melted
- 2 1⁄2 cups yams, cooked and mashed
- 2 tablespoons brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla
- 1⁄8 teaspoon cinnamon
- Drain the peach halves and reserve the syrup.
- Arrange halves, cut side up in a baking dish. To make peaches stad upright, cut thin slice from bottom.
- In a large bowl, using an electic mixer, beat together, yams, melted butter, brown sugar, salt, vanilla and cinnamon.
- Gradually, add up to 3 tablespoons of the reserved peach syrup and beat until mixture is smooth and creamy.
- Mound mixture in peach halves and sprinkle with chopped nuts if desired.
- Bake at 350 degrees for 15-20 minutes or until hot.