Glazed Sweet Potatoes are here to steal the show at your next holiday gathering! With a honey glaze, candied pecans, and tender apples, this is an easy make-ahead side dish for Thanksgiving or any holiday.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
5 Star Review
โGreat recipe! Thanks for another yummy dish!โ
— Bailey —
Like Sweet Potato Souffle, these glazed sweet potatoes are a tradition in my family. They feature hunks of sweet potatoes, bathed in a spicy-sweet honey glaze.
We make this recipe every year, and then we fight over the leftovers.
The morning after Thanksgiving, and you’ll catch me munching them cold out of the fridge, for good reason: they are nothing short of sensational. If you don’t finish them right away, someone else will!
Unlike other candied sweet potato recipes (like classic Candied Sweet Potatoes), these are not overly sweet.
- A shower of pecans on top adds toastiness, gourmet flair, and crunch.
- Diced apples balance the sweet potatoes in both flavor and texture.
- A pinch of cayenne makes them both spicy and sweet. And of course…
- That splash of whiskey! It gives this dish a signature holiday vibe.
They’re easy to make ahead and sure to win the hearts of everyone at your table.
I love glazed sweet potatoes as an elegant, delicious, and a fun alternative to classic sweet potato sides. If you are a fan of Roasted Sweet Potatoes, you’ll adore them.
At Friendsgiving (which is going on a heartbreaking hiatus this year), I usually make this Healthy Sweet Potato Casserole or the Brown Butter Mashed Sweet Potatoes from The Well Plated Cookbook.
Then a few days later, when it’s time for our family’s Thanksgiving, we feast on my mom and stepdad’s stellar side dish line up. These glazed sweet potatoes with apples are the first on my plate.
Plus, they can be prepared in advance, making them a holiday side dish MVP.
Key Ingredients
Youโll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Sweet Potatoes. Roasted sweet potatoes are nature’s candy and a must-have on my holiday table. Sweet potatoes pair perfectly with the honey, pecans, and whiskey glaze.
- Apples. Their tartness balances the sweetness of the honey and sweet potatoes.
- Pecans. Adds a scrumptious nuttiness and crunch.
- Honey. For a touch of sweetness. The honey also tastes wonderful with whiskey.
- Spices. A mix of cinnamon, nutmeg, and cayenne turns the entire ordeal into one nutty, caramely, spicy-sweet pan of glory.
- Whiskey. The addition you didn’t know these Thanksgiving sweet potatoes needed but now can’t do without!
How to Make Glazed Sweet Potatoes With Apples
- Bake the Sweet Potatoes. Scrub the sweet potatoes, then bake them for 45 to 60 minutes at 375 degrees F. Remove the skins, and cut them into chunks.
- Candy the Pecans. Toast the pecans in a skillet. Add the butter, then stir in the honey, cinnamon, nutmeg, salt, and cayenne. Let simmer for a few minutes, then pour in the whiskey.
- Add Apples and Bake. Place the sweet potatoes and apples in a baking dish. Top with the whiskey glaze. Bake at 375 degrees F for 20 to 30 minutes. ENJOY!
What Goes Well with Sweet Potatoes
Glazed Sweet Potatoes
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 3 pounds sweet potatoes about 4 large
- 1 cup roughly chopped pecans
- 2 tablespoons unsalted butter
- 2 tablespoons coconut oil
- โ cup honey
- ยพ teaspoon ground cinnamon
- ยฝ teaspoon ground nutmeg
- ยผ teaspoon cayenne pepper a bit more if you like a good kick
- ยฝ teaspoon kosher salt
- ยผ cup whiskey see notes section for brand recommendations
- 2 cups peeled, cored, and 3/4-inch-diced tart, firm baking apples such as Granny Smith or Cortland (about 2 medium or 3 small)
Instructions
- Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.
- Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add the whiskeyโstand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy
- Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the whiskey-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushyโjust fork tender) and the dish is fully warmed throughout.
Notes
- WHISKEY: My mom uses Makerโs Mark, which is a fantastic choice for this recipe. I’ve also made it with both Irish whiskey and Bulleit bourbon, all with great results.
- TO MAKE AHEAD: You can slice the potatoes and apples and arrange them in the dish up to 1 day in advance, then cover them tightly with plastic and refrigerate (they will brown somewhat but will taste fine). Wait to prepare and pour on the whiskey sauce until just before baking. You can also bake the dish a few hours ahead, then rewarm it in the oven prior to serving.
- TO STORE: Refrigerate glazed sweet potatoes in an airtight storage container for up to 3 days. I do not recommend freezing this dish, as the texture of the apples will become mushy once thawed.
- TO REHEAT:ย Rewarm leftovers in a baking dish in the oven at 350 degrees F.
Canโt wait to make the sweet potato dish
I might not wait until Thanksgiving. Thanksย
I love it anytime Marlene! I hope you enjoy it too!
Is there anything that could be used as a substitute for the whiskey? These sound DELISH!! But I don’t want to buy a bottle of whiskey just for this :) LOL
Hi Jess! Bourbon would also work well here. I hope you enjoy the recipe if you try it!
Had this on Thanksgiving. It was delicious!!
I’m so happy that you enjoyed the recipe, Megan! Thank you for sharing this kind review!
I made this dish for Thanksgiving & it was a hit! Even with my husband who graciously puts up with my sweet potato obsession. Itโs on the table again for Christmas :) A tip – we didnโt want to get a whole bottle of whiskey, so we bought 2 of those individual shot bottles of Makers. Worked perfectly with enough leftover for the cook to enjoy a drink :)
So so happy to hear that Jen, thank you for sharing your review and tips!!
Made this yesterday, call me a rebel but it looked good and I had a bunch of sweet potatoes that I wanted to use up. Tasted great with my baked chicken! Will definitely be on the menu for Thanksgiving 2021!
I’m so happy that you enjoyed the recipe, Lisa! Thank you for sharing this kind review!
Hello! Question about prepping before thanksgiving. Would you still bake the sweet potatoes and then slice and add apples then refrigerate, or just slice raw?
Please and thank you!!
Hi Candi! These are my make ahead instructions: Make it ahead: You can slice the potatoes and apples and arrange them in the dish up to 1 day in advance, then cover them tightly with plastic and refrigerate (they will brown somewhat but will taste fine). Wait to prepare and pour on the whiskey sauce until just before baking. You can also bake the dish a few hours ahead, then rewarm it in the oven prior to serving. Hope you enjoy them!
Just found this recipe and plan to make it for Thanksgiving this year. Still a little confused on the make-ahead directions… do you still bake the potatoes, then cube, add the raw diced apples and put in pan overnight? Or are the potatoes raw, as well?
Hi Linda! You’ll do step 1. Then you’ll skip step 2 and go on to step three, just until you’ve combined the potatoes and apples into your dish. Then you’ll cover and refrigerate. The next day do step 2 and finish step 3. Hope this helps!
Delicious!!
You may want to use an 11×9 pan. I thought that my 8×8 was going to be too small so I used a 12×10 and it filled the pan completely. Make some extra glaze, you won’t be disappointed!
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
I would love to make this for Christmas but wondering if I can leave out the whiskey or if youโd suggest a substitute for it? We have children in our group. Thank you!
Hi Susan, you can just leave it out! Hope you enjoy it!
Have you ever tried this recipe with no butter or oil? I have a guest who can’t digest fat and I think the most I could do would be to butter the casserole. I do so want to try this re recipe for Christmas. It sounds amazing!
Hi Pam! I have not tested it this way but would love to know how it turns out if you decide to experiment!
I make this just about every year for Thanksgiving. Itโs great day 1, and also reheats well for leftovers. If you are looking for something a little different for the holidays, you canโt go wrong with this recipe!
Thanks Robin!
Do you cover to bake?
No need to cover these Shannon.
This was good but not what I expected. I used rum since I had no whiskey and the flavor was good, but I expected a golden thick glaze and it looked like that when I put in over the potatoes . It sat overnight and when I baked it, it was very liquidated and all on the bottom. Perhaps better if cooked uncovered and served right after cooking!
Lynne, I’m sorry these disappointed you. Next time, try storing the glaze separately from the potatoes, then pour over just before baking. I am glad it still had good flavor!
Can I substitute Brandy in this dish?
Sure Bernadette! Note that it will be sweeter
This dish is a holiday superstar in my family! My sweet-potato-loving relatives request it every time. Easy to prepare, easy to transport, this is reliably delicious for any occasion. Thank you, Erin!
Hooray, thanks Kelly!!
Hi. I just made this recipe
Question? The pecans with the glaze are very sticky
Is that the way itโs supposed to be?
Yes Matus! That’s where the glazed comes in. hope you enjoy!