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Whiskey Glazed Sweet Potatoes

December 6, 2013
by Shannon Hepburn

My mom made one of the best dishes on our Thanksgiving table this year.  I’ve never had sweet potatoes combined with apples and they’re a fantastic match.  The glaze is neither too boozy nor too sweet – just right. This would work well on any holiday table.  I more than halved the recipe and put this on my weeknight table to go with a roast chicken.  I baked the potatoes the night before so they were cool and ready to slice the next day. Enjoy this festive time with good food and good cheer!

Serves: 8
  • 3 pounds sweet potatoes (about 4 large)
  • 1 cup pecans
  • 4 tablespoons unsalted butter, plus more for preparing baking dish
  • ¾ cup maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • ¼ cup whiskey
  • 2 cups crisp apples, peeled, cored, and cut into ¼-inch slices
  1. Preheat the oven to 375 degrees F.
  2. Place the potatoes on a baking sheet and cook the potatoes whole, no need to pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes – if they are soft, they are done. Let cool.
  3. 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 maple syrup and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for a few minutes more.
  4. Peel the potatoes and cut into ½-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.
  5. Bake for 30 minutes. Remove and serve immediately.