Sweet Potato Stuffed Peaches

Preheat oven to 400ºF. Wrap the sweet potato in aluminum foil, place on a baking sheet, and bake on the bottom rack of the oven for 1 hour or until it can be easily pierced with a toothpick through the foil. (This could take anywhere from 45 minutes to 1½ hours depending on the size and thickness of the sweet potato. Start testing after 45 minutes.)

Once the sweet potato is cool enough to handle remove the aluminum foil and cut away the skin. Puree in a food processor, along with a pinch of salt, until completely smooth. (You can also use a hand potato masher, but the mixture won’t be quite as smooth.) Chill the mixture for several hours or overnight.

Preheat oven to 350ºF and lay the peach halves, cut side up, in a casserole dish. Spoon, or pipe, the sweet potato mixture onto each peach half. Sprinkle with chopped pecans and salt. Bake at 350ºF in the bottom third of the oven for 30 minutes.