INGREDIENTS

INSTRUCTIONS

(best served smothered with fresh, homemade whipped cream) Taste of
New Orleans Cookbook  Wash and dry the sweet potatoes. Rub them lightly
with salad oil and  bake in a 450 oven for 35 minutes. Allow them to
cool, then peel and  dice into 1-inch cubes. Wash the peaches, remove
the pits, peel off  the skin, and dice as for the potatoes. Butter a
3-quart baking dish  and preheat the oven to 375. In a saucepan,
combine the potatoes,  peaches, water, syrup, salt, pepper, and brandy.
Bring to a boil and  cook for about 10 minutes, or until the liquid in
the pan begins to  turn quite thick. Remove the potato and the peach
segments with a  slotted spoon and put some of them in a layer in the
prepared baking  dish. Pour some of the syrup fro, the pan over the
layer. Cut the  butter into small pieces and use about 6 pieces to dot
the layer,  then sprinkle with some of the cinnamon and nutmeg. Repeat
the layers  until all the peach and potato mixture is used up. Cover
the top with  the remaining butter and a bit more syrup than the other
layers. Bake  uncovered in the preheated oven for 35 to 40 minutes, or
until the  top turns brown and the liquid in the baking dish is well
candied.  Serve hot with lots of whipped cream.  Posted to
Bakery-Shoppe Digest V1 #177 by "Mandy Rose Bell"  <mbell@cdsnet.net>
on Aug 1, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2683
Calories From Fat: 669
Total Fat: 76.2g
Cholesterol: 154.9mg
Sodium: 889mg
Potassium: 5046.6mg
Carbohydrates: 478.6g
Fiber: 28.2g
Sugar: 174.3g
Protein: 24.8g