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1 skinned and dressed whole coon
1 onion, chopped
2 strips bacon
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic
2 sticks butter
1 tbsp. Worcestershire sauce
1 tbsp. creole seasoning (or salt and pepper)
6 sweet potatoes, halved and peeled
1 tbsp. sugar

Boil coon in enough water to cover for 1 hour to tenderize. Remove. Dry, and season with creole seasoning or salt and pepper. Rub over the coon. Sink holes, 2 on each side and fill with the garlic cloves. Place chopped vegetables and 1 stick of butter in cavity.

Place in greased roasting pan. Lay bacon over coon. Arrange sweet potatoes around sides and dot with the other stick of butter. Sprinkle on about 1 tablespoon sugar on potatoes.

Bake in oven at 300 degrees until potatoes are tender, about 1 hour. May pour 1 cup of red cooking wine over coon and potatoes before baking, if desired.

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