DIANE'S PEACH POTATO PUFFS

This colourful dish goes well with roast chicken or turkey. This recipe comes from The Complete Passover Cookbook by Frances R. AvRutick. Enjoy!

2 cups mashed sweet potatoes
1 tsp. lemon juice
2 tbsp. brown sugar
1/4 tsp. salt
dash of ginger
2 tbsp. margarine, softened
6 canned peach halves
margarine

In a medium-sized bowl, combine the sweet potatoes, lemon juice, brown sugar, salt, dash of ginger and margarine. Whip until fluffy. Pile some of potato mixture into each peach half. Arrange the filled peach halves in a greased 6 x 10-inch baking pan. Dot with additional margarine. Bake in a preheated 400°F for 20 minutes.

Makes 6 servings