Soetpatats & Perskes (Sweet Potatoes and Peaches)
Soetpatats & Perskes
Soetpatats & perskes is one of those treasured South African dishes that brings gentle sweetness and warmth to a Sunday table. Tender slices of sweet potato are layered with soft, fragrant peaches — sometimes dried and lovingly rehydrated, sometimes straight from a tin — before being bathed in a buttery syrup infused with cloves, ginger, brown sugar, and a bright lift of lemon peel. A splash of good brandy adds that unmistakable depth and old-school richness, the kind my ma always insisted made "all the difference".
As it bakes, the kitchen fills with the comforting aroma of fruit, spice, and slow-cooked nostalgia. The sweet potatoes soak up the peach and lemon juice, turning glossy and tender, while the peaches soften into little pockets of sunshine. Served alongside a roast, soutpampoen, or a classic oondskottel, this dish brought colour and warmth to the plate — and always had someone reaching for seconds.
Ingredients
- 4 sweet potatoes, peeled and sliced, cooked until just tender
- 250 g dried peaches, soaked and cooked, or 1 tin cooked peaches, drained
- 50 g butter
- 1 tsp ground cloves
- 45 g brown sugar
- 200 ml peach-and-lemon juice (or peach juice with a dash of fresh lemon)
- Grated zest of 1 lemon
- 1 tsp ground ginger
- 50 ml good brandy
- Salt and black pepper to taste
Method
- Preheat the oven to 180°C.
- Layer sweet potato slices and cooked peaches in a baking dish.
- Melt butter and stir in brown sugar, then add the juice, lemon zest and ginger; simmer until slightly thickened.
- Remove from heat and stir in brandy.
- Pour the mixture over the layered sweet potatoes and peaches.
- Bake uncovered for about 40 minutes until the top is golden and glazed, and the dish is heated through.