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This filling honeyed sweet potato creation has been our go-to holiday side for generations. When you mix these honey-drizzled sweet potatoes with sugar-coated pecans, you'll get an eye-catching dish that wonderfully mixes sweet, zesty, and rich flavors.
I tried making this the first time I hosted Thanksgiving at my place. Guests couldn't stop asking how I made it, and now I'm always told to bring this particular dish to every holiday family meal.
Ingredients
- Sweet potatoes: They're the main attraction giving natural sweetness and vibrant orange color
- Pecans: They give that needed crunch and nutty taste that works so well with the tender sweet potatoes
- Honey: Makes that shiny glaze while adding flowery sweetness
- Cinnamon and nutmeg: Bring those cozy spice notes that make this dish feel so comforting
- Cayenne pepper: Gives a surprise bit of heat that cuts through the sweetness just right
- Whiskey: Adds depth with its rich caramel undertones
- Apples: Bring a nice tang that balances the richness and adds different textures
Step-by-Step Instructions
- Bake the Sweet Potatoes:
- Pop whole, washed sweet potatoes on aluminum foil in a 375°F oven for 45-60 minutes until they're a bit soft but not totally done. Let them cool so you can handle them, then take off the skins and cut them into chunks.
- Create the Candied Pecan Glaze:
- Brown your pecans in a medium pan for 3-4 minutes until they smell good, and keep stirring so they don't burn. Throw 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.
- Add the Whiskey:
- Step back from the stove and carefully pour in your whiskey. Don't worry when it bubbles up like crazy, that's totally normal. Let it cook for another 5 minutes until it reduces a bit but can still be poured.
- Assemble and Bake:
- Put sweet potato chunks and diced apples in a pattern, switching back and forth in a greased baking dish. Pour the hot whiskey pecan mix evenly on top of everything. Bake at 375°F for 20-30 minutes until the apples get soft but don't turn mushy.
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The whiskey part is really what makes this dish special in our family. My grandma always cooked with spirits, and whenever I make this, I think of her holiday table where this dish always had the best spot.
Prep-Ahead Tricks
This dish really works for holidays because you can do most of the work earlier. Get the sweet potatoes and apples ready up to a day before, arrange them in your baking dish and wrap them tight in the fridge. The potatoes might turn a bit brown but they'll taste just fine. Make the glaze right before you bake for the best results. Or you can bake the whole thing up to three hours before dinner and just warm it up again when you're ready to eat.
Whiskey Choice Counts
The dish works with many types of whiskey, but each one changes the flavor. Makers Mark brings sweeter vanilla hints that go great with honey. Irish whiskey adds a softer touch that lets you taste the spices more. Bourbon, especially Bulleit, gives deeper oak and caramel notes for a more layered taste. If you don't want alcohol, try apple cider with a bit of vanilla, though it won't have quite the same rich taste.
Serving Ideas
These sweet potatoes go great with holiday meats like turkey or ham, but they're just as good with a simple roast chicken for Sunday dinner. For a full meal, add something green and a bit bitter like cooked Brussels sprouts or kale salad to balance out the sweetness. If you're lucky enough to have any left, they make an awesome breakfast the next day. Just heat them up and put a spoonful of Greek yogurt on top.
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Common Recipe Questions
- → Can I swap out the whiskey in this recipe?
Sure thing! Try using apple juice or apple cider instead for a family-friendly version that still tastes great.
- → Can I get this ready before the big day?
You bet! Put the sweet potatoes and apples together, wrap them up and stick them in the fridge for up to a day. Just add the honey mix and bake when you're ready.
- → Which apples should I grab at the store?
Go for hard, sour ones like Granny Smith or Cortland. They won't turn mushy and they cut through the sweetness really well.
- → What if someone can't eat nuts?
No problem! Just leave the pecans out completely or throw in some toasted pumpkin or sunflower seeds for that nice crunch.
- → What's the best way to keep any extras?
Put whatever's left in a container with a tight lid and pop it in the fridge. It'll stay good for about 3 days. Warm it up in the oven to keep it crunchy.