Honey Glazed Sweet Potatoes (Print Version)
Sweet potatoes and apples baked in a whiskey-honey glaze with toasted pecans and warm spices for a perfect side dish.
# Ingredients:
01 -
3/4 teaspoon ground cinnamon
02 -
1/4 teaspoon cayenne pepper
03 -
2/3 cup honey
04 -
3 pounds sweet potatoes, about 4 large
05 -
2 tablespoons coconut oil
06 -
1/4 cup whiskey, such as Bulleit, Maker's Mark, or Irish Whiskey
07 -
2 tablespoons unsalted butter
08 -
1/2 teaspoon kosher salt
09 -
1 cup coarsely chopped pecans
10 -
1/2 teaspoon ground nutmeg
11 -
2 cups peeled, cored, and diced tart apples, such as Granny Smith or Cortland (about 2 medium or 3 small)
# Steps:
01 -
Preheat oven to 375°F (190°C) with the rack in the center. Clean the sweet potatoes without peeling them, and place them on foil directly on the oven rack. Bake for 45 minutes to 1 hour, until soft when pressed. Cool, peel, and cut into 3/4-inch chunks.
02 -
Toast pecans in a medium pan over medium heat for 3-4 minutes until fragrant. Add butter and coconut oil, allowing them to melt. Stir in honey, cinnamon, nutmeg, cayenne, and salt. Let mixture simmer for 4-5 minutes, then carefully add whiskey and cook for an additional 5 minutes. The glaze will remain slightly thin.
03 -
Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or 2-quart casserole dish. Evenly layer sweet potatoes and apples in the dish. Pour pecan glaze over the mixture. Bake for 20-30 minutes, until apples are tender and dish is heated through.
# Notes:
01 -
For freshest flavor, prepare the whiskey glaze just before using.
02 -
Slice apples and sweet potatoes up to 1 day ahead. Store covered in the refrigerator with plastic wrap.