Whiskey Honey Potatoes (Print Version)
# Ingredients:
01 -
1/4 teaspoon cayenne pepper
02 -
1 cup roughly chopped pecans
03 -
1/4 cup bourbon or Irish whiskey, like Maker's Mark, Bulleit, or similar
04 -
3 tablespoons unsalted butter
05 -
3/4 teaspoon cinnamon powder
06 -
2 tablespoons coconut oil
07 -
2/3 cup of honey
08 -
2 cups tart apples, diced, peeled, and cored — Granny Smith or Cortland work great (about 2 medium-sized ones or 3 smaller ones)
09 -
1/2 a teaspoon of nutmeg
10 -
1/2 teaspoon kosher salt
11 -
Sweet potatoes, roughly 3 pounds total (around 4 large ones)
# Instructions:
01 -
Set your oven to 375°F (190°C) and place the rack in the center. Without peeling, clean your sweet potatoes and pop them directly on foil on the oven rack. Roast for about 45 minutes to an hour—keep checking until they soften when pressed. Once they’re cool, peel and cut them into bite-sized 3/4-inch pieces.
02 -
In a medium pan over medium heat, toast your pecans for around 3-4 minutes until you can smell that nutty aroma. Drop in the butter and coconut oil to melt. Stir in honey, cayenne, cinnamon, nutmeg, and salt. Let it simmer gently for 4-5 minutes. Carefully pour in the whiskey, cooking for another 5 minutes—it’ll still feel somewhat thin.
03 -
Heat your oven again to 375°F (190°C). Grab a greased 9x9-inch baking dish or a 2-quart casserole dish. Layer the sweet potato chunks and diced apples evenly. Pour that warm pecan glaze all over everything. Bake it for another 20-30 minutes until the apples soften and all the flavors come together.
# Notes:
01 -
You’ll get the best flavor if you make the whiskey glaze right before using it.
02 -
You can cut up the apples and sweet potatoes a day in advance. Keep them wrapped up in the fridge with plastic wrap.