Peachy Sweet Potatoes For Two Recipes

Steps:

• In a bowl, combine brown sugar, flour and nutmeg; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Place sweet potatoes and peaches in a shallow 2-qt. broiler-proof baking dish. Sprinkle with pecan mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
• Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
• Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

Steps:

• For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
• Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
• For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
• Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
• If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
• If not using marshmallows: Dollop each pie with some whipped cream, and serve.

Steps:

• Heat oven to 350 degrees F.
• Place Bruce's® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces.
• Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix.
• Transfer to a 2 quart baking dish; set aside.
• In a separate bowl, stir together the brown sugar and pecans.
• Sprinkle over top of casserole and place reserved peach slices in a line down the center.
• Bake for 35-40 minutes until hot and bubbly.

Steps:

• Preheat oven to 375.
• In a medium sized bowl, add butter or margarine to mashed sweet potatoes; stir to mix.
• Add raisins, orange peel, brown sugar, salt& brandy- mix to combine (add some of the reserved peach juice if mixture is too stiff).
• Place peach halves (cut-side up) in a 13x9 baking dish.
• Spoon some of the sweet potato mixture onto each peach half.
• Sprinkle each with brown sugar& chopped pecans.
• Bake 15-20 minutes.
• You might need another 8x8 baking dish for any remaining peach halves& sweet potato mixture.

Steps:

• Preheat oven to 400*.
• Grease pie dish.
• Skin sweet potato and cut into bit size pieces.
• Place sweet potato pieces in large bowl and add remaining ingredients. Stir with wooden spoon till combined.
• Bake at 400* for 40 minutes stirring approx every 15-20 minutes.

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes. , In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11x7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

Steps:

• Preheat oven to 450 degress F.
• In a bowl, whisk the coconut oil, syrup, cinnamon and salt. Put the potato and peaches in 2 separate bowls. Pour 3/4s of the syrup mixture over the sweet potato and 1/4 over the peaches and toss each. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.

Steps:

• In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until chicken and potatoes are tender., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.