Autumn Sweet Potatoes Recipe

Use your harvest of sweet potatoes to create a delicious autumn treat for the whole family.

| October/November 2019

Photo by Zac Williams

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


  • 3 to 4 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 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


  1. Layer sweet potatoes, pie filling, and raisins in a 12-inch Dutch oven. Sprinkle with allspice. Top with butter.
  2. Cover with the lid, and cook until potatoes are tender, about 1 hour, using 10 coals underneath the oven and 16 coals on top.
  3. 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.
  4. Pour the topping onto a plastic cutting board to cool, then chop coarsely and sprinkle over potatoes.

Recipe reprinted with permission from Dutch Oven: Cajun and Creole by Bill Ryan, published by Gibbs Smith. 

Read More: Dutch Oven Delights

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