Whiskey-Glazed Sweet Potatoes

Thanksgiving recipes

Total Time: 1 hour and 45 minutes | Active: 30 minutes
Yield: 8 servings

Ingredients

• 4 large sweet potatoes (about 3 pounds)

• 1 cup pecans

• 4 TB unsalted butter, plus more for preparing baking dish

• ½ cup agave syrup, preferably amber

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon cayenne pepper

• kosher salt

• ¼ cup whiskey

• 3 crisp apples, peeled, cored, and cut into ½-inch-thick slices (such as Mcintosh or Cortland)

TIP: Cook sweet potatoes ahead of time (whole; then cool)

Ingredients

1. Preheat the oven to 375° degrees F.

2. Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 30 to 40 minutes. Lightly squeeze the potatoes: if they are soft, they are done. Let cool.

3. In a medium sauté pan over high heat, add the pecans and lightly toast, shaking the pan occasionally, about 3 minutes. Add the 4 Tablespoons of butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg, and cayenne; let simmer for 4 to 5 minutes. Add the whiskey and ½ teaspoon salt; and continue to simmer for 5 minutes more.

4. Butter the bottom and sides of an 8-by-8-inch square baking dish. Remove the peel from the sweet potatoes and cut crosswise into ½-inch-thick slices. Arrange the sweet potatoes and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top and place in the oven.

5. Cover with aluminum foil and bake 15 minutes. Remove the foil and baste the top with the whiskey sauce that’s collected in the bottom of the pan; continue baking until the apples are soft and glazed, about 18 more minutes.

6. Remove and serve immediately.

Recipe courtesy of The Food Network: Guy Fieri