Sweet Potato Peach Puffs

Southern cooking is without doubt a part of our heritage here in Kennesaw. Some of the most endearing memories families create take place around the dinner table.

But sometimes with the hustle of life there isn’t always time to create a five course meal from scratch. That’s hardly a reason not to put on a spread grandma would be proud to sit down to.   

One of the best things I remember about my Great-Grandmother Annie Mae is seeing her dance around her beautiful kitchen with what seemed like effortless ease, only to produce some of the most unique and tasty meals I’ve ever eaten.

Southern cooking is nothing less than an art, but it’s the finest cooks who will tell you, some of the best things in life are simple.

So here’s a unique and straightforward recipe that packs some complex southern flavor. Sweet potato peach puffs can be enjoyed hot as an accompaniment to pot roasts or hams, or they can be eaten chilled and topped with whipped cream for a tasty treat.

2 cups mashed sweet potatoes

1 teaspoon lemon juice

¼ cup brown sugar

¼ teaspoon salt

2 tablespoons margarine

6 peach halves (canned), may substitute with pineapple slices

2 tablespoons cinnamon to taste (optional)

-Combine mashed sweet potatoes, lemon juice, brown sugar, salt, a dash of ground cloves and margarine in a mixing bowl

-Whip until fluffy

-Arrange peaches in a baking pan

-Pile peaches with potato mixture, dot with additional butter

-Bake in oven at 350 degrees for 15 minutes

-Eat hot or refrigerate for a cool summer time treat