Autumn Sweet Potatoes Recipe

Author Photo
By Bill Ryan | Jan 3, 2019

  • 1 hr


  • Yields 12 to 14 servings



  • 3 to 4 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 can (20 ounces) apple pie filling
  • 1 cup golden raisins
  • 1 tablespoon allspice
  • 4 tablespoons butter, cut into pieces


  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 2 tablespoons butter


  • Layer sweet potatoes, pie filling, and raisins in a 12-inch Dutch oven. Sprinkle with allspice. Top with butter.Cover with the lid, and cook until potatoes are tender, about 1 hour, using 10 coals underneath the oven and 16 coals on top.Meanwhile, combine the topping ingredients in a saucepan and heat over a camp stove or a bed of 10 to 12 coals until the sugar clings to the pecans.Pour topping onto a plastic cutting board to cool, then chop coarsely and sprinkle over potatoes.
    More Dutch Oven Recipes: Reprinted with permission from Dutch Oven: Cajun and Creole by Bill Ryan, published by Gibbs Smith.
    Sweet Cast iron Creations: Dutch Oven Desserts

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Published on Jan 3, 2019