Total Calories: 80
Preheat oven to 400°. Butter an 8 x 8 x 2-inch baking dish. In a small mixer bowl at low speed, beat sweet potatoes, brown sugar, sherry, orange juice concentrate, salt and cloves until well blended. Mound about 1/4 cup of the mixture in center of each peach half. Place in baking dish. Top each with 1 teaspoon of the butter or margarine. Bake for 20 minutes or until heated through.
Place 2 pecan halves and a cherry on top of each potato mound.
This Sweet Potato-Stuffed Peach Halves recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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