Warm up to the holiday season by baking and enjoying these perfect treats!
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.
- 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 sauté 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.
