- 4 medium sweet potatoes
- 1 medium peach, peeled and chopped
- 3 tablespoons butter
- 2 tablespoons cinnamon-sugar
- Dash salt
- 3 tablespoons chopped pecans, toasted
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
- Meanwhile, in a small saucepan, combine the peach, butter, cinnamon-sugar and salt; bring to a boil. Cook and stir for 2-3 minutes or until the peach is tender. Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon peach mixture into each potato. Sprinkle with pecans. Yield: 4 servings.
Originally published as Peachy Sweet Potatoes in Simple & Delicious September/October 2009, p31
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