Sweet Potato & Peach Casserolesque Bake

Two of my favorite seasonal items are fresh Georgia peaches in the summer and sweet potatoes in autumn. So what about that period of time in September and October when it's not quite either? Or any other time for that matter! Mix these two delicious seasonal favorites to make a dessert/breakfast/snack that satisfies both cravings.

What you need:
6-10 peaches, sliced. (I use Georgia peaches because they're available here, but use what is locally grown for you. I'm sure you could even use canned peaches, but I'm not sure how many cans you would need.)
1-2 cans of sweet potatoes (last time I used 1 can and wished I had used 2)
1/4 brown sugar
1 egg
1/2 cup flour
1/4 sugar
1 t. vanilla extract
1 T. melted butter/margarine
a pinch of cinnamon or cinnamon sugar

What to do:
Preheat oven to 375 degrees.

Line the bottom of the pan with peach slices. (I use a 9x9 Pyrex, but you could use a 13X9 or 8X8) Mix together brown sugar, egg, flour, sugar, vanilla, and butter. It should be a bit dense. This is where the "secret" ingredient comes in. That water/juice stuff in the sweet potato can, pour that into the mixture, making sure to keep the sweet potatoes themselves separate. If you are using 2 cans, I'm not sure that I would use all the liquid from both cans as it could get a bit runny. The mixture should be a thick liquid, so that it pours, but slowly.

Pour 1/3 of mixture over bottom layer of peaches. Add sweet potatoes on top of peaches. Pour 1/3 of mixture over sweet potatoes. Continue to layer the peaches and sweet potatoes (or even mix them together) until there are no more. Pour remainder of mixture over top. Sprinkle with cinnamon.

Bake 20-30 minutes depending on your oven and how "well done" you want it to be. If the mixture looks slightly liquid still when you're done, bake another 2-3 minutes and then let it cool a bit and it will harden.

This "casserolesque" baked dish makes a great dessert, breakfast, or even side dish!

Enjoy!
-Mimi-