Brought to our attention by Fellow Springdellian Mandy C, this shortbread is buttery and peachy in all the right places! It freezes well also, if you are looking at this pic in Veggiescope, you are looking at a frozen and thawed piece!
This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.
If you’re looking for a way to get uninterested folks to eat sweet potato, look no further! This pie was gone in one sitting, with the young potato-haters coming back for seconds. I followed this basic recipe with a few tweaks, microwaving instead of boiling the sweet potatoes, and cutting the sugar back by about 1/4 cup. The mixture was a tiny bit chunkier than smooth, but i have no regrets, as the flavor of the sweet potato really popped!
