Honey Glazed Sweet Potatoes (Print Version)
# Ingredients:
01 -
3 pounds sweet potatoes (about 4 large)
02 -
1 cup roughly chopped pecans
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons coconut oil
05 -
2/3 cup honey
06 -
3/4 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1/4 teaspoon cayenne pepper (adjust to taste)
09 -
1/2 teaspoon kosher salt
10 -
1/4 cup whiskey (such as Maker's Mark, Irish Whiskey, or Bulleit Bourbon)
11 -
2 cups peeled, cored, and 3/4-inch diced tart baking apples (Granny Smith or Cortland, about 2 medium or 3 small)
# Instructions:
01 -
Place rack in the center of the oven and preheat to 375°F (190°C). Scrub the potatoes (leave the peels on) and place them whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed. Set aside to cool, then remove the skins and cut into 3/4-inch chunks.
02 -
In a medium skillet over medium heat, toast the pecans until fragrant, about 3-4 minutes. Add the butter and coconut oil to the pan and let melt. Add the honey, cinnamon, nutmeg, cayenne, and salt. Let the mixture simmer and bubble for 4-5 minutes. Carefully add the whiskey and let simmer for an additional 5 minutes until slightly reduced. The glaze will still appear slightly liquid.
03 -
Lightly grease a 9x9-inch baking dish or 2-quart casserole dish. Scatter the sweet potatoes and apples in the baking dish, alternating for an even mix. Pour the whiskey-pecan glaze over the top. Bake at 375°F (190°C) for 20-30 minutes, until the apples are fork-tender and the dish is warmed throughout.
# Notes:
01 -
For best results, prepare the whiskey glaze just before baking to ensure fresh flavor.
02 -
You can pre-slice the sweet potatoes and apples up to 1 day ahead; cover with plastic wrap and refrigerate.