Bourbon Glazed Sweet Potatoes are a wonderful side dish for your holiday spread, and they don’t take a great deal of effort to make.

This dish begins with toasted pecans, butter, honey, spices and of course – bourbon.

After baking your sweet potatoes, you’ll peel and slice them and slice an apple as well.

Layered in a dish and topped with that wonderful bourbon and pecan mixture before baking, you can see how simple this recipe is to assemble.

Don’t you just want to dive into it before you even bake it!?

Mmmm…simple and delicious!

Bourbon Glazed Sweet Potatoes

Yield: 6-8 servings

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Bourbon Glazed Sweet Potatoes are a wonderful side dish for your holiday spread, and they don't take a great deal of effort to make.

Print

Ingredients

• 2 large sweet potatoes
• 1 Granny Smith apple, cored and sliced
• 1/2 cup pecan pieces
• 1/2 cup (1 stick) unsalted butter
• 1/3 c bourbon
• 1/2 c honey
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/16 tsp cayenne pepper
• 1/4 tsp salt

Instructions

1. To begin, place your sweet potatoes on a baking sheet, and bake at 375 degrees for 40-45 minutes or until they are slightly soft and cooked through.
2. Remove them from the oven and cool long enough that you can handle them without burning your hands, about 30 minutes.
3. Peel the skins off of the potatoes and slice them into 1/2 inch thick slices.
4. Core and slice a Granny Smith (or other firm baking) apple.
5. In a 2 quart, buttered baking dish, arrange your sweet potato slices and apples. Set this aside for a moment.
6. In a medium skillet over high heat, toss in your pecans and toast them until they are slightly browned and beautifully fragrant.
7. Turn the heat down to low and add in the butter.
8. When the butter is melted, stir in the bourbon and remaining ingredients.
9. Pour this mixture over the top of the sweet potatoes & apple. Cover the dish with foil and bake for 35-40 minutes or until the sweet potatoes and apples are tender.
10. Enjoy!

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 227 Total Fat 7g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 3mg Sodium 120mg Carbohydrates 36g Fiber 3g Sugar 28g Protein 2g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

With the holiday season yet in full swing, and activities galore going on, you may find yourself in a bit of a time crunch for entertaining. Here are some great last minute holiday recipe ideas:

Beverages

• The Frenchy by Books n’ Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
• Cranberry Gingerbread Muffins by Alida’s Kitchen
• Gingerbread Scones by From Gate to Plate
• Tortellini Caprese Bites by The Freshman Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Sausage Rolls by Cookin’ Mimi
• Scallops with cranberry-bacon jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Healthier Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Easy Coconut macaroon by Healing Tomato
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Share this with a Friend...

Pinterest

Yummly

Reddit

Twitter

Linkedin

Facebook

email

Buffer