| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Medium-sized sweet potatoes or yams (about 3 cups) baked and diced |
|
|
Salad Oil |
| 2 |
lb |
Fresh ripe peaches (about 3 cups) pitted and diced |
| 1/2 |
c |
Cold water |
| 1 |
c |
Corn syrup |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground white pepper |
| 1/4 |
c |
Brandy |
| 5 |
tb |
Salt butter |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly ground nutmeg |
|
|
Whipped cream for topping |
INSTRUCTIONS
(best served smothered with fresh, homemade whipped cream) Taste of New
Orleans Cookbook
1. 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.
2. 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.
3. 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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