Honeyed Spuds (Printable Version)
# What You'll Need:
01 -
3/4 teaspoon ground cinnamon
02 -
1/4 teaspoon cayenne pepper (add more or less to your taste)
03 -
2/3 cup honey
04 -
3 pounds sweet potatoes (roughly 4 large ones)
05 -
2 tablespoons coconut oil
06 -
1/4 cup whiskey (try brands like Maker's Mark, Bulleit, or any Irish Whiskey)
07 -
2 tablespoons unsalted butter
08 -
1/2 teaspoon kosher salt
09 -
1 cup roughly chopped pecans
10 -
1/2 teaspoon ground nutmeg
11 -
2 cups diced and peeled tart apples (grab Cortland or Granny Smith, about 3 small or 2 medium ones)
# How to Make It:
01 -
Set your oven to 375°F (190°C) with the rack placed in the middle. Wash the potatoes but leave the skins on, then place them on foil directly on the oven rack. Let them cook for about 45-60 minutes until they feel soft when you press them. After cooling, remove the skins and cut them into 3/4-inch chunks.
02 -
Warm a medium pan over medium heat. Add the pecans and stir until they're fragrant, about 3-4 minutes. Drop in the butter and coconut oil until melted. Mix in the honey, cinnamon, nutmeg, cayenne, and salt. Let it simmer for 4-5 minutes, then carefully add the whiskey. Cook for another 5 minutes or so. The mixture will still be somewhat runny.
03 -
Coat a 9x9-inch baking dish or 2-quart casserole with cooking spray. Mix the sweet potato chunks and apple pieces together evenly in the dish. Pour your pecan mixture all over the top. Bake at 375°F (190°C) for about 20-30 minutes until the apples soften and everything's hot throughout.
# Additional Tips:
01 -
Make the whiskey glaze just before you need it for the best flavor.
02 -
You can cut up the apples and sweet potatoes a day ahead and store them in the fridge covered with plastic wrap.