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1 (1 lb. 13 oz.) can peach
2 1/2 c. mashed cooked yams or
sweet potatoes (1 lb.
1 oz.)
2 Tbsp. brown sugar
2 Tbsp. butter or margarine
2 Tbsp. brandy
1/2 Tbsp. grated orange rind
1/4 tsp. salt

Drain peach halves, placing 4 tablespoons syrup in
mixing bowl. Arrange peach halves, cut side up, on serving
plate (to make peaches stand upright, cut thin slices from
bottom, placing this piece in hollow on upper side). To peach
syrup, add remaining ingredients, mixing well. Spoon mixture
onto peach halves. Sprinkle with additional brown sugar.
Cook, uncovered, 4 minutes or until hot. Makes 6 to 7 serv-
Tips: These can be assembled ahead of time and then
heated when ready to serve. Additional peach syrup can be
substituted for brandy. The amount of peach syrup needed may
vary with the type of potatoes used. We used vacuum-packed
potatoes which have no liquid. If using ones with liquid,
drain the liquid and add only enough peach syrup to moisten.

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