A few days ago we tried this side dish out as a test run for Thanksgiving. It was wonderful, like having your sweet potatoes and a apple pie all in one. I know the combo sounds a little weird but our family loved it. The pecans add a nice touch! Might next time try it with maple syrup instead of agave nectar too.
one year ago: Garlic Potatoes
Whiskey-Glazed Sweet Potatoes
- 4 large sweet potatoes, about 3 lbs.
- 1 cup pecans
- 4 Tablespoons unsalted butter, plus more for greasing
- 2/3 cups agave nectar, amber
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup whiskey
- 3 crisp apples, peeled, halved, cored and cut into 1/2 inch slices
- *Preheat oven to 375 degrees F. Place sweet potatoes on a baking sheet (do not pierce) and bake 30 to 45 minutes or until slightly soft when squeezed. Let cool.
- Lightly toast pecans (don't burn them like I did! lol) in a medium skillet over medium high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce heat to medium and stir in the agave, cinnamon, nutmeg, and cayenne pepper; let simmer 4 to 5 minutes. Add the whiskey and salt; simmer 5 more minutes.
- Butter the bottoms and sides of an 8 inch square baking dish. Remove the peel from the sweet potatoes and cut crosswise into 1/2 inch thick slices. Arrange apple and sweet potato slices in the pan, alternating. Pour the whiskey-pecan mixture over the top. Cover with aluminum foil and bake 15 minutes. Remove foil and bast the top with sauce that has collected at the bottom of the pan. Continue baking until the apples are soft and glazed, about 18 minutes more.
Slightly adapted from: Food Network Mag Nov 2012