Ingredients:
– 3 pounds sweet potatoes (about 4 large)
– 1 cup roughly chopped pecans
– 2 tablespoons unsalted butter
– 2 tablespoons coconut oil
– 2/3 cup honey
– 3/4 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1/2 teaspoon kosher salt
– 1/4 cup whiskey (see notes for brand recommendations)
– 2 cups peeled, cored, and diced tart, firm baking apples (about 2 medium or 3 small)
Instructions:
1. Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
2. Scrub the sweet potatoes, leaving the skins on. Wrap them in aluminum foil and place directly on the oven rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (no need to cook them entirely). Let them cool, then remove the skins and cut into 3/4-inch chunks. Set aside.
3. In a medium skillet over medium heat, lightly toast the pecans for about 3-4 minutes until fragrant. Be cautious not to burn them. Add the butter and coconut oil, allowing them to melt. Stir in the honey, cinnamon, nutmeg, cayenne, and salt. Let the mixture simmer and bubble for 4 to 5 minutes. Carefully add the whiskey (stand back as it may bubble), then let it simmer for an additional 5 minutes until slightly reduced. The glaze will remain slightly liquidy.
4. Lightly grease a 9×9-inch baking dish or a similar 2-quart casserole dish with cooking spray. Arrange the sweet potatoes and diced apples alternately in the dish to create a mix throughout.
5. Pour the whiskey-pecan glaze evenly over the sweet potatoes and apples.
6. Bake at 375 degrees for 20-30 minutes until the apples are softened (fork-tender) and the dish is thoroughly warmed. The apples should be softened but not completely mushy. Enjoy your Glazed Sweet Potatoes!