Whiskey Pecan Glazed Sweet Potatoes

Everyone has that part of the Thanksgiving spread that they get super uppity about being just right, and these Glazed Sweet Potatoes (with whiskey pecans!) are mine. Like Sweet Potato Souffle, these glazed sweet potatoes are a tradition in my family. They feature hunks of sweet potatoes, bathed in a spicy-sweet honey glaze. We make this recipe every year, and then we fight over the leftovers. The morning after Thanksgiving, and you’ll catch me munching them cold out of the fridge, for good reason: they are nothing short of sensational. If you don’t finish them right away, someone else will!

Ingredients:
3 pounds sweet potatoes, about 4 large
1 cup roughly chopped pecans
2 tablespoons unsalted butter
2 tablespoons olive oil
⅔ cup honey
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper, a bit more if you like a good kick
½ teaspoon kosher salt
¼ cup whiskey, see notes section for brand recommendations
2 cups peeled, cored, and ¾ inch-diced tart, firm baking apples, such as Granny Smith, or Cortland (about 2 medium or 3 small)

Instructions:
Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into ¾ inch chunks and set aside.
Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add the whiskey—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy
Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the whiskey-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy, just fork tender) and the dish is fully warmed throughout.

Notes:
– Whiskey: My mom uses Maker’s Mark, which is a fantastic choice for this recipe. I’ve also made it with both Irish whiskey and Bulleit bourbon, all with great results.
– Make it ahead: You can slice the potatoes and apples and arrange them in the dish up to 1 day in advance, then cover them tightly with plastic and refrigerate (they will brown somewhat but will taste fine). Wait to prepare and pour on the whiskey sauce until just before baking. You can also bake the dish a few hours ahead, then rewarm it in the oven prior to serving.

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