Spiced Sweet Potatoes in Peaches
Indulge in the perfect fusion of sweet and spiced flavors with this delightful recipe for Spiced Sweet Potatoes in Peaches. Juicy peach halves are transformed into edible bowls, generously filled with a luscious blend of mashed sweet potatoes, warm spices like cinnamon, nutmeg, and ginger, and a touch of rich maple syrup. The addition of optional pecans adds a delightful crunch, making each bite irresistible. Baked to golden perfection, these peachy creations are both visually stunning and incredibly satisfying. Whether served as a unique side dish or a dessert with flair, this recipe brings together seasonal ingredients and comforting flavors in under an hour. Perfect for holiday feasts or special gatherings, these spiced sweet potato-stuffed peaches are sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 4 whole ripe peaches
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 0.25 cup pecans (optional)
- 2 tablespoons maple syrup
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into 1-inch chunks. Place them in a steamer basket over boiling water and steam for 10-12 minutes, or until soft enough to mash.
Cut the peaches in half and remove the pits. Use a spoon to slightly hollow out the center of each peach half to create a cavity for the filling. Set aside.
In a large bowl, mash the steamed sweet potatoes until smooth. Add the butter, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, maple syrup, and salt. Mix until well combined.
If using, finely chop the pecans and fold them into the sweet potato mixture for added texture and flavor.
Place the peach halves in a baking dish, cavity side up. Spoon the sweet potato mixture into the peach cavities, mounding it slightly on top if needed.
Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peaches are tender and the sweet potato filling is slightly golden on top.
Remove from the oven and let cool for a few minutes before serving. Optionally, drizzle with additional maple syrup or garnish with extra chopped pecans for added sweetness and crunch.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 65.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
