Autumn Sweet Potatoes Recipe

Warm up with fall spices in this sweet potato side dish that can be cooked over a campfire stove, or dutch oven—what could be better?

From "Dutch Oven: Cajun and Creole"
Winter 2019

Cook Time: 1 hr

Yield: Yields 12 to 14 servings

What autumn side dish is more delicious than flavorful sweet potatoes? Photo by Zac Williams.

Provide a fall feast for 12-14 people with your harvested bounty of sweet potatoes.


  • 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.

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