My sister made this sweet potato recipe for Thanksgiving. She originally wanted to use Guy Fieri’s (a Food Network Chef) recipe but our mom bought maple syrup instead of agave. It was a big hit at dinner, everybody loved it. To make the cooking process more efficient, and because we already have a hundred and one things to do Thanksgiving morning before the guests arrive, cook the sweet potatoes the night before. Cool and refrigerate over night. Do everything else in the morning.
- 3 pounds sweet potatoes (about 4 large)
- 1 cup pecans
- 4 tablespoons unsalted butter
- 3/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup Jameson whiskey (or other gluten free Whiskey) I promise Jameson is gluten free, click here to see their gluten free statement
- 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces
Preheat the oven to 375 degrees F.
1. Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour until the potatoes are soft. Let cool. When cool, peel and cut into 1/2 inch slices.
2. In a small saute pan lightly toast the pecans over over medium high heat for 2 to 3 minutes.
3. Reduce the heat to medium, and add the maple syrup and spices. Simmer for 5 minutes.
4. Add the whiskey and simmer for 5 minutes more.
5. Grease 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..
6. Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
7. Serve warm.