Sweet Potato Stuffed Peaches – a delicious recipe with Potatoes, Peaches, u00bc, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0F. Wrap the sweet potato in aluminum foil, place on a baking sheet, and bake on the bottom rack of the oven for 1 hour or until it can be easily pierced with a toothpick through the foil. (This could take anywhere from 45 minutes to 11/2 hours depending on the size and thickness of the sweet potato. Start testing after 45 minutes.)
2
Once the sweet potato is cool enough to handle remove the aluminum foil and cut away the skin. Puree in a food processor, along with a pinch of salt, until completely smooth. (You can also use a hand potato masher, but the mixture won't be quite as smooth.) Chill the mixture for several hours or overnight.
3
Preheat oven to 350u00b0F and lay the peach halves, cut side up, in a casserole dish. Spoon, or pipe, the sweet potato mixture onto each peach half. Sprinkle with chopped pecans and salt. Bake at 350u00b0F in the bottom third of the oven for 30 minutes.
145
kcal
Calories
5
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 pound Sweet Potatoes, 3 Peaches, 1/4 cups Chopped Pecans, Pinch Of Salt.
Yes, Sweet Potato Stuffed Peaches falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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