Honey Sweet Spuds (Print-Friendly Version)
# What You'll Need:
01 -
2 cups diced tart apples, peeled and cored (Granny Smith or Cortland are great, about 2 medium or 3 small ones)
02 -
3 pounds of sweet potatoes (roughly 4 large ones)
03 -
2/3 cup of honey
04 -
1/4 cup of whiskey (try Maker's Mark, Bulleit, or an Irish one)
05 -
1/4 teaspoon cayenne pepper (adjust to your taste)
06 -
2 tablespoons of coconut oil
07 -
2 tablespoons of unsalted butter
08 -
1/2 teaspoon of kosher salt
09 -
1/2 teaspoon ground nutmeg
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3/4 teaspoon of ground cinnamon
11 -
1 cup of roughly chopped pecans
# Step-by-Step Directions:
01 -
Set your oven to 375°F (190°C) and move the rack to the center. Scrub the sweet potatoes clean, leaving the skin on. Cover the oven rack with a sheet of foil and rest the potatoes directly on it. Let them bake for 45 minutes to an hour, just until soft when gently pressed. Pull them out, peel, and chop into chunks roughly 3/4-inch in size after cooling.
02 -
Use a medium skillet on medium heat, tossing in the pecans to toast for around 3-4 minutes until they’re fragrant. Stir in coconut oil and butter, melting them together. Gently mix in the honey, cinnamon, nutmeg, cayenne, and salt. Simmer it for 4-5 minutes, then carefully add the whiskey. Let it cook another 5 minutes or so—it’ll still be a little runny.
03 -
Grab a 9x9-inch baking dish or a 2-quart casserole dish and give it a light coat of cooking spray. Spread the apple pieces and sweet potato chunks evenly in the dish. Pour the pecan glaze over everything. Bake at 375°F (190°C) for 20-30 minutes, until the apples are tender and everything is warmed through.
# Helpful Notes:
01 -
For the best flavor, whip up the whiskey glaze right before layering it in.
02 -
You can chop the apples and sweet potatoes a day ahead. Just keep them refrigerated and covered in plastic wrap.