Honey Glazed Potatoes (Print Version)
# Ingredients:
01 -
3/4 teaspoon ground cinnamon
02 -
1/4 teaspoon cayenne pepper (adjust amounts as you like)
03 -
2/3 cup honey
04 -
3 pounds sweet potatoes (about 4 big ones)
05 -
2 tablespoons coconut oil
06 -
1/4 cup whiskey (go with Bulleit, Maker's Mark, or Irish Whiskey)
07 -
2 tablespoons unsalted butter
08 -
1/2 teaspoon kosher salt
09 -
1 cup coarsely chopped pecans
10 -
1/2 teaspoon ground nutmeg
11 -
2 cups peeled, cored, and diced tart apples (Granny Smith or Cortland work best, about 2 medium or 3 small)
# Instructions:
01 -
Heat up your oven to 375°F (190°C), with the rack in the center. Clean the potatoes without peeling them, and set them whole on some foil. Lay this foil straight on the rack. Bake them for 45 minutes to an hour, until they give a bit when pressed. Once done, cool them, peel, and cut them into chunks about 3/4-inch big.
02 -
Grab a medium pan and put it on medium heat. Toss the pecans in and toast them until they smell great, which takes about 3-4 minutes. Add the butter and coconut oil, letting it melt. Stir in honey, cinnamon, nutmeg, cayenne, and salt. Let it bubble and cook for 4-5 minutes, then carefully pour in the whiskey. Cook another 5 minutes or so. It'll still be a little thin when you're done.
03 -
Spray a 9x9-inch baking dish or 2-quart casserole with cooking spray. Arrange the apples and sweet potatoes in the dish, mixing them up evenly. Pour the pecan glaze over everything. Slide it into the oven and bake at 375°F (190°C) for 20-30 minutes, just until the apples are soft and the whole thing is nicely heated through.
# Notes:
01 -
For the freshest taste, whip up the whiskey glaze right before using it.
02 -
Slice the apples and sweet potatoes up to 1 day early. Keep them covered in the fridge with plastic wrap.