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This mouthwatering potato and apple combo brings together earthy sweet potatoes and tangy apples, all wrapped in a boozy honey coating that'll knock your socks off. The pecans throw in a nice crunch that works so well against the soft potatoes and tender fruit.
I whipped up these glazed potatoes for Thanksgiving a few years back when I wanted something different than the usual marshmallow-topped stuff. My folks couldn't stop raving about them, and now they've become our family tradition - everyone asks for them at every holiday get-together.
Ingredients
- Sweet potatoes: These orange beauties serve as the foundation for our glaze and turn super soft when baked whole first
- Tart apples: Pick Granny Smith or Cortland for that zingy contrast against the honey's sweetness
- Honey: This sticky sweetener makes our glaze and turns all golden brown in the oven
- Whiskey: Brings a rich flavor that takes this dish from basic to mind-blowing. Go for a decent bourbon or Irish whiskey
- Coconut oil: Adds a nice fat element and slight island vibe that works with the sweet potatoes
- Pecans: Give that must-have crunch factor and their nutty taste makes everything better
- Warm spices: A bit of cinnamon and nutmeg create that cozy fall feeling we all love
- Cayenne pepper: Just a tiny pinch adds unexpected heat that cuts through the sweetness
Step-by-Step Instructions
- Roast the sweet potatoes:
- Put your whole unpeeled sweet potatoes on some foil right on the oven rack at 375°F for about 45-60 minutes. This way they get tastier than if you boiled them. They're ready when they feel a bit soft when pressed. Let them cool down, then peel and cut into roughly 3/4inch chunks.
- Create the whiskey pecan glaze:
- Brown those pecans in a pan over medium heat until they smell good, about 3-4 minutes. Don't skip this part - it gets the oils flowing and makes them taste better. Drop in the butter and coconut oil and let them melt completely before you stir in honey and spices. Let everything bubble gently for 4-5 minutes, then carefully pour in your whiskey. Watch out - it might bubble up like crazy, so stand back. Keep cooking for another 5 minutes so the booze cooks off and flavors mix together.
- Assemble and bake:
- Spray your baking dish so nothing sticks. Spread out your sweet potato pieces and diced apples evenly through the dish, making sure they're all mixed up nicely. Pour that whiskey pecan mixture all over, getting it on everything. Bake at 375°F for 20-30 minutes until the apples go soft and everything's hot. The glaze will get a bit thicker but won't turn solid.
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The whiskey in this dish is my hidden trick. Most folks think it's just for taste, but it actually helps soften the sweet potatoes by breaking down their starch. I found this out by chance when I ran out of vanilla one time and tossed in some bourbon instead - and I've never gone back to the old way.
Make-Ahead Options
You can totally prep this dish ahead for busy holiday cooking. Bake and cube your sweet potatoes up to two days early and keep them in the fridge in a sealed container. Cut your apples and store them in water with lemon juice to stop browning for up to a day. For best results, I'd make the whiskey glaze right before you put it all together and bake it. If you need to warm up the whole finished dish later, just cover it with foil and heat in a 350°F oven for about 20 minutes.
Perfect Pairings
These honey glazed potatoes go great with roasted meats, especially ham or turkey, where the sweet glaze plays off the salty meat. To round out your meal, add something bitter like Brussels sprouts or a kale salad to cut through the richness. When it's part of a bigger holiday spread, these potatoes fit right in with cranberry sauce, stuffing, and green beans for a complete feast.
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Historical Context
Sweet glazed potato dishes have been around in American cooking since way back in colonial days when folks used molasses to sweeten things up. This version puts a modern twist on the classic by adding whiskey, which gives a nod to America's long history of making spirits. The sweet potato and apple combo reflects harvest traditions from the Appalachian mountains, where both these foods were kitchen staples during the colder months.
Frequently Asked Questions
- → Can I make this ahead of time?
Definitely! Cut your sweet potatoes and apples up to a day before and store them refrigerated and covered. Whip up the glaze right before assembly for the best flavors. You can even layer everything in the dish ahead of time and chill it until it’s oven-ready when serving.
- → What can I swap for whiskey?
If you want a booze-free alternative, apple cider, juice, or even vanilla extract thinned with water works great. Apple cider gives a sweet tang, while the vanilla-water mix keeps it rich. Experiment to find your favorite balance!
- → What goes well with this dish?
This side is so flexible—it’s fantastic with ham, roast chicken, or turkey for holidays. For more casual meals, pair it with juicy pork tenderloin or herb-crusted salmon. Its warm spices balance with rosemary, thyme, or other savory herbs too.
- → Can I use regular potatoes instead?
You can, but sweet potatoes’ natural sugary taste pairs perfectly with honey and spices. Yukon Gold potatoes would be a good alternative if you adjust the honey to fit their less-sweet flavor.
- → Is the cayenne pepper too spicy?
Not at all—it’s more for warmth than heat at 1/4 teaspoon. If you want almost no kick, use a tiny sprinkle or skip it. Spicy food lovers can bump it to up to 1/2 teaspoon without overpowering the dish.
- → Can I replace the pecans with another nut?
Absolutely! Walnuts’ slight bitterness goes nicely, and almonds add a different crunch. For an even lighter option, hazelnuts work well. No nuts? Toss in pumkin seeds for a nut-free crunch.