1 pound butterflied, fried or sweet potato
1 tablespoon vegetable oil
2 tablespoons butter
1 pound candied citrus fruits
1 cup chopped pecans
1 cup chopped walnuts
Preheat the oil and grease two 8x8 inch baking dishes.
Rub butterflied potatoes and oil into the prepared dish. Place fried onions and pecans on top of butterflied potatoes. Pour the orange juice into the pan. Blend the peach preserves with lemon zest. Pour the orange juice mixture over all.
Heat oven to 375 degrees F (190 degrees C).
Bake uncovered between sheets of waxed paper. Cool slightly on waxed paper. Press peach preserves into the center of the peach casserole. Rotate the peach casserole so that the pecans are touching. Place casserole in the prepared dish and spoon peach preserves over the peach casserole. Sprinkle with chopped pecans. Cover and refrigerate overnight.
When ready to serve, spread peach preserves over the peach casserole and cover with whipped cream or margarine. Garnish with oranges and pecans. Chill in refrigerator. Serve hot.