Coconut Pecan Sweet Potatoes


As we head into colder weather, I’m trying to enjoy some warm, fall dishes without packing on a few pounds! These Coconut Pecan Sweet Potatoes are a much healthier version of “candied” potatoes.  The coconut is sweet, but not overwhelming – the pecans add a nice crunch. Plus – I love that this is a slow cooker side dish, so you can just set them in and let their delicious cinnamon-y scent fill your home!

Coconut Pecan Sweet Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 8

These Coconut Pecan sweet potatoes are a great side dish. They’re a much healthier version of candied potatoes!
  • 6 medium potatoes, peeled and chopped (I made them squares about ½” by ½”)
  • ½ cup pecans
  • ½ cup shredded coconut
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup butter, melted
  • ½ teaspoon cinnamon
  • pinch of salt

  1. Place potatoes in a slow cooker that has been sprayed with cooking spray.
  2. Place pecans, coconut, brown sugar, white sugar, melted butter, cinnamon, and salt in a small bowl. Mix with a fork until completely combined.
  3. Pour pecan mixture over top of the potatoes.
  4. Cook on high for 3½ – 4 hours until potatoes are tender.
  5. Serve warm.

Recipe from: Taste of Home

Equipment needed for this recipe:
Slow Cooker
Sharp KnifeCutting Board
Small Mixing Bowl


Looking for more sweet potato recipes?
Slow Cooker Candied Sweet Potatoes
Crock Pot Sweet Potato Mash
Brown Sugar Sweet Potato Fries
Sweet Potato Casserole
Roasted Rosemary Sweet Potatoes

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You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

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Other interesting food sites:

Oven Roasted Green Beans Recipe

With over 150 recipes, we have put together 52 menu plans to make meal time a lot easier.
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Growing up, there was little I hated more than weeding our garden.  I remember our parents telling us it was time to go out and weed and we would whine and complain like crazy!  But all of that weeding seemed worth it when we could eat tasty vegetables fresh from the garden!  My favorite was always the green beans.  I think roasting the beans with a few simple ingredients make them taste even better!


5.0 from 1 reviews

Oven Roasted Green Beans Recipe
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6

These Oven Roasted Green Beans are so fresh and flavorful! Even my picky eaters devour them!
  • 2 pounds fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

  1. Preheat oven to 400 degrees F.
  2. Place washed and trimmed green beans in a large Ziploc bag.
  3. Drizzle olive oil in the bag, seal and shake until all of the beans are lightly coated in oil.
  4. Spread beans in a single layer on a large baking sheet.
  5. Sprinkle with salt and pepper.
  6. Cook for 20-25 minutes, or until beans start getting brown spots on the outside.


Looking for more delicious side dishes?
Here are a few of our favorite:
Honey Roasted Red Potatoes
Oven Roasted Broccoli and Cauliflower
Baked Portobello Mushroom Fries
Ranch Roasted Carrots
Cheesy Zucchini Sticks


Other interesting food sites:

Honey Roasted Red Potatoes


Ever since working at Cox Honeyland through college – I pretty much devour anything honey-related. Honey Candy, Honey Caramels, Honey Butter…
So when a side dish calls for honey, I know I’ll love it. We go through a lot of Honey Roasted Carrots at our house, but I wanted to change things up a bit. These honey roasted red potatoes are a great side dish for any entree, and they are really easy to throw together. With the dried onions and sweet honey, I could eat the whole batch.

Honey Roasted Red Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6-8

These are a super-easy side dish to throw together, and they go great with any main dish!
  • 5-6 red potatoes, diced into ½” squares
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 1 tablespoons dried onion
  • 1 teaspoon dry mustard
  • salt, to taste
  • pepper, to taste

  1. Preheat oven to 450 degrees.
  2. Place diced potatoes on a foil-lined, greased baking sheet. Drizzle the olive oil and honey over the potatoes. Sprinkle the dried onion, dry mustard, salt, and pepper over top. Using your hands (or a spatula if you don’t want to get too dirty), toss the potatoes until they are covered with the other ingredients.
  3. Bake for 30 minutes until tender, stirring them every 10 minutes.


Looking for more side dishes?
Fully Loaded Baked Beans
Mexican Street Corn Salad
Ranch Roasted Carrots
Cheesy Zucchini Sticks
Stir Fried Potatoes and Peppers

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12 days of Christmas

You can pre-order our “12 Days of Christmas” cookbook TODAY for only $14!
This book is due to be released on September 30, so grab this deal while you can (regularly $19.99).

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

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Bacon Asparagus Zucchini Boats

Bacon Zucchini Boats

I could eat zucchini all day every day! I am always playing around with zucchini recipes and this one was a hit! The Zucchini and bacon together make it so even your picky eaters will eat it!

Bacon Asparagus Zucchini Boats
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 small Zucchini’s
  • 1 pound of cooked chicken, cubed
  • ½ onion, chopped
  • 1 (8 oz) block of cream cheese, softened
  • 8 pieces of bacon, cooked and chopped
  • 10 pieces of asparagus, chopped into small pieces
  • 1 Tablespoon of Olive Oil
  • Salt and Pepper to Taste

  1. Directions:
  2. Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray. Set aside.
  3. In a large non-stick skillet, heat your olive oil. Combine your onion and asparagus, salt and pepper. Cook over med-high heat until your asparagus is softer and your onion is cooked through.
  4. While that is cooking, mix together your chicken, cream cheese, bacon. Add your onion and asparagus once they are cooked.
  5. Now you can make your ‘zucchini boats’ by scooping the seeds from center of each zucchini half, using a spoon or melon baller. This will make 8 long ‘zucchini boats’. Set boats in baking dish, placing them side by side.
  6. Scoop on your mixture evenly inside each boat. Sprinkle parmesan cheese over the top of each boat.
  7. Bake zucchini boats for 10 to 12 minutes, or until zucchini is tender.

Bacon Zucchini Boats 2

Looking for other zucchini boats?
These are some of my favorites!
Chicken Zucchini Casserole
Baked Zucchini Bites
Zucchini Parmesan Bake
Chocolate Zucchini Bread
Classic Zucchini Bread


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Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.


Other interesting food sites:

50+ Asian Inspired Recipes

We LOVE Asian food! To be honest, we love takeout, but I feel so much better when I make it at home! All of these asian dishes are easy to make and taste just as good (if not better!) than takeout! Enjoy!

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Grilled Sweet and Sour Chicken Kabobs

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Other interesting food sites:

30 Vegetable Side Dish Recipes

Other interesting food sites:

Italian Stuffed Zucchini Recipe

I’ve been trying to sneak more vegetables into my family’s diet and thought stuffed zucchini would be the perfect way to do it!  This recipe is easy to make and was a great way to use up our extra zucchini!


4.5 from 2 reviews

Italian Stuffed Zucchini Recipe
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 3 medium zucchini
  • 1-1.5 pounds Italian sausage
  • 1 cup Italian bread crumbs
  • 1 teaspoon minced garlic
  • ½ cup grated Parmesan cheese
  • 1 (32 ounce) jar spaghetti sauce
  • ½ cup shredded mozzarella cheese

  1. Preheat oven to 350 degrees F.
  2. Trim stems from zucchini and cut in half lengthwise. Scoop out seeds and put in a large mixing bowl.
  3. Mix together seeds, sausage, bread crumbs, garlic and Parmesan cheese.
  4. Stuff zucchini with sausage mixture and place in a 9×13 inch baking dish.
  5. Pour spaghetti sauce over stuffed zucchini and sprinkle with mozzarella cheese.
  6. Cover with aluminum foil and cook for an hour, or until sausage is completely cooked through.


Looking for more delicious Italian dishes?
Here are a few of our favorite:
Italian Tortellini Salad
Sun Dried Tomato Pasta Salad
One Pan Italian Pasta
Eggplant Parmesan
Sausage and Cheese Stuffed Shells


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Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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