Pin
Our family can't get enough of this filling glazed sweet potato creation that's been on our holiday table for generations. When you mix honey-coated sweet potatoes with sugared pecans, you get an eye-catching side that hits all the right notes - sweetness, heat, and savory goodness in one dish.
I whipped this up when I hosted my very first Thanksgiving. Everyone kept bugging me for how I made it, and now it's what I'm always told to bring whenever there's a family holiday happening.
Ingredients
- Sweet potatoes: They're what this dish is all about, bringing natural sugar and that gorgeous orange hue
- Pecans: They give you that must-have crunch and nutty taste that works so well with the soft potatoes
- Honey: Makes that stunning glaze while adding a touch of flowery sweetness
- Cinnamon and nutmeg: Bring those cozy spice flavors that make you feel right at home
- Cayenne pepper: Throws in a surprise bit of heat that cuts through the sweetness just right
- Whiskey: Makes everything taste richer with hints of caramel
- Apples: Add some tang to break up the richness and give you different textures
How To Make It
- Cook The Sweet Potatoes First:
- Take washed sweet potatoes and put them on aluminum foil in a 375°F oven for 45-60 minutes until they're a bit soft but not totally cooked. Let them cool so you can touch them, take the skins off, and cut them into chunks.
- Whip Up The Sweet Pecan Mix:
- Brown your pecans in a pan for 3-4 minutes till they smell good, making sure to keep stirring so they don't burn. Drop in butter and coconut oil, then mix in honey and spices. Let it all bubble away for 4-5 minutes until it gets a bit thicker and smells amazing.
- Pour In The Whiskey:
- Step back from the stove and carefully add the whiskey. Don't worry when it bubbles up like crazy - that's supposed to happen. Let it cook for another 5 minutes until it's reduced a bit but still easy to pour.
- Put It All Together And Bake:
- Layer sweet potato chunks and apple pieces in a greased dish, mixing them up. Pour your warm whiskey pecan mixture all over everything. Bake at 375°F for 20-30 minutes until the apples are soft but not mushy.
Pin
The whiskey really makes this dish special for my family. My grandma always cooked with a splash of spirits, and whenever I make this, it takes me back to her holiday table where this dish was always front and center.
Do-Ahead Tricks
This dish is perfect for holidays because you can do most of the work earlier. Get the potatoes and apples ready up to a day before, put them in your baking dish and cover them tight in the fridge. The potatoes might turn a bit brown but they'll taste just fine. Make the glaze right before you're ready to bake for best results. Or you can bake the whole thing up to three hours before eating and just warm it up when dinner's ready.
Picking Your Whiskey
The dish works with any whiskey, but each kind brings something different. Makers Mark makes it sweeter with vanilla hints that go great with honey. Irish whiskey keeps things lighter and smoother so you taste more of the spices. Bourbon, especially Bulleit, adds deeper caramel and woody flavors that make the whole dish more interesting. If you don't want alcohol, try apple cider with a bit of vanilla, though it won't have quite the same depth.
What To Serve With It
These sweet potatoes go great with holiday meats like turkey or ham, but they're just as good next to a simple roast chicken for Sunday dinner. To make a full meal, add something green and a bit bitter like cooked Brussels sprouts or a kale salad to balance out the sweetness. If you're lucky enough to have leftovers, they make an awesome breakfast the next day. Just heat them up and put a spoonful of Greek yogurt on top.
Pin
FAQs About the Recipe
- → Can I substitute the whiskey in this dish?
Sure thing! Just swap the whiskey for some apple juice or apple cider if you want an alcohol-free version. You'll still get plenty of flavor.
- → Can I make this dish ahead of time?
You bet! Just put together the sweet potatoes and apples, wrap them up and stick them in the fridge for up to a day. Add your glaze and pop it in the oven right before you're ready to eat.
- → What type of apples work best?
Go for hard, sour apples like Granny Smith or Cortland. They won't turn mushy and they'll cut through all that sweetness really well.
- → Can I skip the pecans for a nut-free version?
No problem! You can leave out the pecans completely or throw in some seeds instead, like toasted pumpkin or sunflower seeds, to keep that nice crunch.
- → How can I store leftovers?
Just put any extras in a sealed container in your fridge and they'll last about 3 days. Warm them up in the oven to keep them nice and crispy.