I made a peach and chili pepper marmalade if you will for this sweet potato casserole recipe to give it a sort of Latino twist. If you like sweet and spicy combinations you will love this casserole. The peaches simmer in a spicy syrup and then are added to cooked sliced sweet potatoes. The mixed sugar and cayenne that are sprinkled on top caramelize in the oven giving this a crunchy and delectable crunch.
This dish is spicy and probably not suitable for children. Although my four year old grand-daughter would eat it without even a grimace. But you need to know this in order to decide if this casserole is for you.
I have to say that the combination of peaches and sweet potatoes is very interesting. I highly encourage you to make this if you like spicy food. You will find a sublime balance between the spicy fruit and the sweet potatoes in this dish. Perfect fusion of flavors.
This is what you are going to need for this sweet potato casserole recipe:
6 large peaches – peeled and diced OR
2 cups canned peaches with syrup
1 chili pepper – seeded and chopped (Serrano, jalapeno, habanero or locoto)
1 cup sugar
8 small sweet potatoes – boiled, peeled and sliced
½ TBS sugar
¼ tsp. cayenne
• Place peaches and chili pepper in a bowl. Mix.
• Add the sugar and set aside for about 30 minutes – until fruit has rendered plenty of juice.
• Preheat oven to 350 degrees.
• Place peaches in a pan and bring to a boil. Simmer until syrup thickens.
• Place sweet potato slices into an oven proof dish. Dab with small pieces of butter.
• Pour peach mixture over sweet potatoes and spread evenly.
• In a small bowl, mix together the sugar and cayenne.
• Sprinkle sugar over casserole.
• Place in oven and bake for about 20 minutes – until potatoes are caramelized.
• Serve and enjoy!