Sweet Potato Sweet

Easy - for beginners


In the words of Justin Wilson (this is one of his recipes) -- "This is a vegetable dish, but it tastes like a dessert. I garontee!!"


  • 3 pounds cooked or canned sweet potatoes or yams, cut into 1/4-inch slices, well drained
  • 1 cup honey
  • 2 teaspoons ground cinnamon
  • 1/2 cup brown sugar
  • 1 cup pecans
  • 1 cup moist grated coconut
  • Large marshmallows to cover


Preheat oven to 325-degrees F.

If the potatoes are fresh, boil them in a large saucepan, with enough water to cover, until they are soft to the touch. The potatoes are much easier to peel after they have been cooled. Remove the potatoes from the water and let cool. The peel and slice, and place in a greased 9-by9-inch casserole dish or baking pan.

In a medium-sized mixing bowl, combine the honey, cinnamon and brown sugar, and mix well. Stir in the pecans and coconut and mix well again, then pour over the potatoes and cover the top with the marshmallows.

Bake until the marshmallows are melted and golden brown, about 45 minutes.

YIELD: 10 to 12 servings

VARIATION: Substitute cooked cranberry sauce for the coconut. That is a southern holiday dish that suits northerners, too.

Recipe from – " JUSTIN WILSON’S Homegrown Louisiana Cookin' " cookbook, 1990.

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