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“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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (29 ounce) can peaches, halves
  • 2 tablespoons butter, melted
  • 2 12 cups yams, cooked and mashed
  • 2 tablespoons brown sugar
  • 14 teaspoon salt
  • 14 teaspoon vanilla
  • 18 teaspoon cinnamon

Directions

  1. Drain the peach halves and reserve the syrup.
  2. Arrange halves, cut side up in a baking dish. To make peaches stad upright, cut thin slice from bottom.
  3. In a large bowl, using an electic mixer, beat together, yams, melted butter, brown sugar, salt, vanilla and cinnamon.
  4. Gradually, add up to 3 tablespoons of the reserved peach syrup and beat until mixture is smooth and creamy.
  5. Mound mixture in peach halves and sprinkle with chopped nuts if desired.
  6. Bake at 350 degrees for 15-20 minutes or until hot.

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