Sweet Potatoes with Honey Glaze (Print)
Tender sweet potatoes mixed with apples covered in a rich whiskey-honey coating with crunchy pecans and aromatic spices for an ideal accompaniment.
# Ingredients:
01 -
1/4 teaspoon of cayenne pepper
02 -
3/4 teaspoon of cinnamon powder
03 -
2/3 cup of honey
04 -
3 pounds of large sweet potatoes (around 4 total)
05 -
2 tablespoons of melted coconut oil
06 -
1/4 cup of whiskey (try Bulleit, Irish, or Maker's Mark)
07 -
1/2 cup of chopped pecans
08 -
2 tablespoons of unsalted butter
09 -
1/2 teaspoon of nutmeg
10 -
2 cups of diced tart apples, cored and peeled (Granny Smith or Cortland work, around 2 medium ones)
11 -
1/2 teaspoon kosher salt
# Steps:
01 -
Turn the oven to 375°F (190°C) and place the rack in the center. Scrub the sweet potatoes (no need to peel), then place them right on foil set on the oven rack. Bake for about 45 minutes or up to 1 hour, checking for tenderness. Once cool, peel off the skins and chop into 3/4-inch pieces.
02 -
In a medium pan on medium heat, toast pecans for 3-4 minutes until you start noticing the smell. Stir in butter and coconut oil so they melt together. Mix in honey, nutmeg, cayenne, salt, and cinnamon. Let it bubble gently for 4-5 minutes, then carefully pour in the whiskey and cook for another 5 minutes. Don’t worry—this will be a bit on the runny side.
03 -
Heat the oven again to 375°F (190°C). Lightly grease a 9x9-inch or 2-quart dish. Spread out layers of the sweet potatoes and apples evenly in the dish. Pour the pecan mixture on top, making sure it’s covered. Bake it for 20 to 30 minutes, or until the apples soften and everything’s heated all the way through.
# Additional Notes:
01 -
To keep the glaze tasting fresh, wait to make it until you’re ready to use it.
02 -
Chop the apples and sweet potatoes up to a day before you cook. Keep them in the fridge, wrapped tightly with plastic.