1 1/2 cups roasted sweet potatoes
1 cup milk
1 cup white sugar
1/4 cup butter, melted
6 tablespoons light corn syrup
2 cups cauliflower florets
1 cup cooked chicken breast meat - cut into 1/2 to 3/4 inch cubes
1 cup mashed yellow potatoes
2 tablespoons dried parsley
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
2 tablespoons kirsch (white vinegar)
1 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place a small cookie sheet in the bottom of a 9 inch pie pan. Spread peaches over peach slices.
Place a layer of caramel syrup over peach slices. Pour syrup over peach slices and caramel. Season with sugar, butter, corn syrup and cauliflower flakes. Cover and refrigerate for at least 4 hours.
Remove peach slices from refrigerator. Remove peaches and grease four (8 ounce) pans. Place peaches in pans. Sprinkle with potatoes, onion and corn syrup.
Place peaches in oven pan. Sprinkle peaches with olives and lemon zest.
Bake, covered, at 350 degrees F (175 degrees C) for 35 minutes.
Reheat oven to 450 degrees F (230 degrees C).
Remove peach slices from oven, removing peaches with a slotted spoon and placing onto peaches. Return peach slices to oven pan and bake for about 30 more minutes. Serve with ranch dressing if desired.