Sweet Potato Honey Glaze (Printable Version)
# What You'll Need:
01 -
3 pounds sweet potatoes (roughly 4 big ones)
02 -
1 cup coarsely broken pecans
03 -
2 tablespoons plain butter
04 -
2 tablespoons coconut oil
05 -
2/3 cup honey
06 -
3/4 teaspoon cinnamon powder
07 -
1/2 teaspoon nutmeg powder
08 -
1/4 teaspoon cayenne pepper (more or less as you like)
09 -
1/2 teaspoon coarse salt
10 -
1/4 cup whiskey (try Bulleit Bourbon, Maker's Mark, or Irish Whiskey)
11 -
2 cups diced tart apples, peeled and cored into 3/4-inch chunks (pick Cortland or Granny Smith, about 3 small or 2 medium)
# Steps to Follow:
01 -
Set your oven rack in the middle and warm it to 375°F (190°C). Wash the potatoes but keep their skins on. Put them on some aluminum foil and stick the foil right on the oven rack. Let them cook for 45-60 minutes until they give a bit when you squeeze them. Let them cool down, then take off the skins and cut them into 3/4-inch pieces.
02 -
Grab a medium pan and toast your pecans over medium heat until they smell good, about 3-4 minutes. Throw in the butter and coconut oil so they can melt. Mix in the honey, cinnamon, nutmeg, cayenne, and salt. Let everything bubble away for 4-5 minutes. Then carefully pour in the whiskey and cook another 5 minutes until it thickens a bit, though it'll still look runny.
03 -
Lightly coat a 9x9-inch dish or 2-quart baking container with oil. Mix up the potato chunks and apple pieces in the dish so they're spread out evenly. Pour your whiskey-pecan mix all over the top. Bake at 375°F (190°C) for 20-30 minutes until you can easily poke the apples with a fork and everything's hot through and through.
# Additional Tips:
01 -
For the tastiest outcome, whip up the whiskey mixture right before you pop it in the oven.
02 -
You can chop the apples and sweet potatoes a day early if needed. Just cover them with plastic and stick them in the fridge.