| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 4 large sweet potatoes (about 3 pounds)
- 1 cup pecans
- 4 tablespoons unsalted butter, plus more for the dish
- 1/2 cup agave nectar (preferably amber)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/4 cup whiskey
- Kosher salt
- 3 crisp apples (such as McIntosh or Cortland), peeled, halved, cored and cut into 1/2-inch-thick slices
Instructions
- Preheat the oven to 375 degrees F. Place the sweet potatoes on a baking sheet (do not pierce) and bake 30 to 40 minutes. Lightly squeeze the potatoes: If they’re slightly soft, they’re done. Let cool.
- Lightly toast the pecans in a medium saute pan over high heat, shaking the pan occasionally, about 3 minutes. Add the butter, then reduce the heat to medium and stir in the agave, cinnamon, nutmeg and cayenne; let simmer 4 to 5 minutes. Add the whiskey and 1/2 teaspoon salt; simmer 5 more minutes.
- Butter the bottom 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 the sweet potato and apple slices in the prepared pan, alternating. Pour the whiskey-pecan mixture over the top. 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 320 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 506 mg |
| Serving Size | 1 of 8 servings |
| Calories | 320 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 506 mg |
Reviews
Pretty good, not very hard to make and the apples make it a lighter dish than the traditional sweet potato/marshmallow side dish. The cayenne was a great addition, I wouldn’t leave it out.
Everyone loved these
This was so good for thanksgiving. It was a nice change from my regular sweet potato recipe for thanksgiving. I doubled the glaze. Honestly it was outstanding. The pecans were a nice crunch.
Made this dish to take to Thanksgiving dinner with the family, It was a hit all around. Even those who do not like sweet potatoes raved. They liked the contrast of the apples and the sweet potato taste. The pepper gave it an extra kick which was well received. I added some bourbon soaked dried cranberries to the topping.
The cayenne pepper over powers the dish making it hard for the grandparents to enjoy. Nothing more than an average dish with a novelty name.
Very average dish. Sounded great on paper, but it was just, meh. We found it didn’t really add anything, bringing these ingredients together, outside of novelty. Would not repeat. Note – we used granny smith apples so that could have changed the deal on it.
The pinterest pin link does not work! 🙁 I want to pin this!
Incredible. The hit of Thanksgiving. I think the little bit of cayenne is the key to making this stand out. Easy enough for a non-holiday meal, too.
How much sugar in place of nectar?
Three people who usually hate sweet potatoes tried this, and loved it. Not one person didn’t like it, and it went FAST. Super easy to make, and very good.