Save Pin
Our family has treasured this honey-drizzled sweet potato dish for years. The blend of honey-coated sweet potatoes topped with sugary pecans creates a standout side that perfectly balances sweet, spicy, and savory flavors in each mouthful.
I made this when I hosted my first Thanksgiving dinner. Everyone kept asking me how I'd made it, and now I'm always expected to bring exactly this dish to every family event.
Ingredients
- Sweet potatoes: The star ingredient providing natural sweetness and vibrant orange hue
- Pecans: Add essential crunchiness and nutty flavor that complements the soft potatoes
- Honey: Creates that glossy coating while adding floral sweetness
- Cinnamon and nutmeg: Provide those warm spice notes that feel like comfort
- Cayenne pepper: Delivers unexpected heat that perfectly balances the sweetness
- Whiskey: Contributes depth with its caramel undertones
- Apples: Supply tartness to counter richness plus a contrasting texture
Mouthwatering Instructions
- Prepare Your Sweet Potatoes:
- Place washed whole sweet potatoes on aluminum foil in a 375°F oven for 45-60 minutes until slightly tender but not too soft. Cool them enough to handle, remove skins, and cut into chunks.
- Create Your Pecan Mixture:
- Toast pecans in a medium skillet for 3-4 minutes until fragrant, stirring constantly to prevent burning. Add butter and coconut oil, then stir in honey and spices. Simmer for 4-5 minutes until thickened and aromatic.
- Add The Whiskey:
- Move away from the heat and gradually add whiskey. The mixture will bubble vigorously—that's normal. Simmer another 5 minutes until slightly thickened but still pourable.
- Combine Everything And Cook:
- Arrange sweet potato chunks with apple pieces in a greased baking dish. Pour the hot whiskey pecan mixture over everything. Bake at 375°F for 20-30 minutes until apples soften but maintain their shape.
Save Pin
The whiskey truly elevates this dish in my family. My grandmother was known for cooking with spirits, and making this always reminds me of her holiday table where this dish always held the place of honor.
Prep-Ahead Advantages
This dish works great for holidays since most prep can happen early. You can prepare the potatoes and apples up to 24 hours ahead, store them in your baking dish wrapped tightly in the fridge. The potatoes might darken slightly but will taste identical. Just prepare the glaze fresh before baking. Or you can cook everything three hours before mealtime and reheat when ready to serve.
Whiskey Makes A Difference
This recipe works with any whiskey but different types change the taste. Makers Mark adds sweet vanilla hints that complement the honey. Irish whiskey brings a smooth, subtle quality that highlights the spices better. Bourbon, particularly Bulleit, contributes deep caramel and woody notes for a more intense flavor. If you don't want alcohol, try using apple cider with a touch of vanilla, though it won't have the same complexity.
Serving Ideas
These sweet potatoes pair wonderfully with holiday turkey or ham, but they're equally tasty alongside a simple roast chicken for a nice weekend meal. For a complete dinner, include something green and slightly bitter like sautéed Brussels sprouts or kale salad to offset the sweetness. Leftovers are fantastic for breakfast the following morning. Just reheat and top with a dollop of Greek yogurt.
Save Pin
Common Questions
- → Can I use something instead of whiskey?
You bet! Try some apple juice or cider instead. They'll still give you a nice rich taste.
- → How far ahead can I prepare this?
You can chop the potatoes and apples a full day before. Just wrap them up in the fridge, and add the glaze when you're ready to bake.
- → What apples work well for this dish?
Go for crisp and tangy ones like Granny Smiths or Cortland apples. They hold their shape and add a nice zing.
- → What can I use instead of pecans?
For folks who can't do nuts, try pumpkin or sunflower seeds. They'll still give you that awesome crunch factor!
- → How should I keep any leftovers?
Pop any extras in a sealed container and keep them in the fridge for up to 3 days. Warm them back up in the oven for the best results.