Saturday, December 29, 2012

Whiskey Glazed Sweet Potatoes

All the ingredients, set to go!
The second thing that I made for thanksgiving was another recipe from the Thanksgiving Edition of Food Network Magazine. Every year I like to make a new recipes for Thanksgiving and this one looked so good. So our contribution to this thanksgivings dinner was made extra special because of my Sous Chef...Callum!
More PEPPER!!!
What was great about this recipe is that for us, it was a new approach to sweet potatoes. I would have never thought to cook apple slices with the potatoes. The glaze on the other hand seems all to natural to our family since it contains alcohol and we all enjoy a good microbrew.

Everything with the cooking was fairly easy, my only suggestion would be to double the sauce since there is a lot of coverage needed. I also added one more potato and one more apple but in hindsight that seemed unnecessary.
Yumm, Yumm, I love Sweet Potaoes
Unfortunately it was ready just in time for dinner so no picture was taken of the final product.

Recipe from Food Magazine Thanksgiving Edition:

Whiskey Glazed Sweet Potatoes


  • 3 pounds sweet potatoes (about 4 large)
  • 1 cup pecans
  • 4 tablespoons unsalted butter, plus more for preparing baking dish
  • 3/4 cup agave syrup, preferably amber
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup whiskey
  • 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces


Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
Remove and serve immediately.
Food Coma 

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1 comment:

  1. How was it? Sounds great and I will try it. Also want to make Whiskey glazed carrots from the Pioneer Woman . Happy New Year. I love your Sous Chef.