Glazed Sweet Potatoes with Honey Whiskey Pecans

I have a Thanksgiving leftover confession. My favorite time of day to eat them is not the turkey sandwich for lunch or even the double slice of pie for an afternoon snack (though I fully endorse and participate in both of these traditions). It’s the Glazed Sweet Potatoes with Whiskey Pecans for breakfast.

Glazed Sweet Potato Bake with Cinnamon Butter Pecans. The BEST sweet potatoes for Thanksgiving, Christmas, or anytime you need a great side dish recipe. Recipe at | @wellplated

Arrive at our house early enough the day after Thanksgiving, and you’ll catch me in flannel PJs, standing in front of the open refrigerator door. I’ll be wearing glasses, my hair will be a mess, and I’ll be eating these Glazed Sweet Potatoes straight out of their plastic container. Hopefully I’m using a fork.

Cinnamon Glazed Sweet Potatoes with Whiskey Pecans and Apples. The perfect Thanksgiving side dish recipe and holiday recipe! Recipe at | @wellplated

Amongst the fabulous sprawl of sides my family serves at Thanksgiving, Glazed Sweet Potatoes with Honey Whiskey Pecans is the dish I anticipate most. If Ben and I travel home for Thanksgiving, I call my mom in advance to make sure she still plans to serve it. If we go to his family’s instead, this is the dish I bring. The leftovers? I hide them in the back of the refrigerator, then sneak into the kitchen early the next morning to eat them before anyone else has a chance.

Call it sneaky or selfish if you must, but I guaranteed that, once you’ve tasted these Glazed Sweet Potatoes with Honey Whiskey Pecans, you’ll be racing to your own refrigerator to do the same!

Glazed Sweet Potatoes with Honey Pecans. Sweet potatoes and apples, baked in a cinnamon butter whiskey sauce. Recipe at | @wellplated

Glazed Sweet Potatoes with Honey Whiskey Pecans are the complete package. First, we have the sweet potatoes themselves, which are classic and lovely and must be at your holiday table.

Next, we have (say this with me out loud) whiskey and honey glazed pecans. Oh heavens, yes.

Glazed Sweet Potatoes and Apples with Cinnamon Pecans. The BEST sweet potato recipe for Thanksgiving, Christmas, or any holiday. Recipe at | @wellplated

Finally, bright chunks of Granny Smith apples arrive on scene. Apples might sound like an odd addition, but their tartness balances the sweetness of the honey and sweet potatoes. Add a hit of cinnamon and cayenne, and the entire ordeal turns into one nutty, caramely, spicy-sweet pan of Thanksgiving glory.

Glazed Sweet Potatoes with Whiskey Pecans. Roasted sweet potatoes and apples in a cinnamon honey butter sauce. Our favorite Thanksgiving side dish recipe! Great recipe for holidays, Christmas or dinner parties. Recipe at | @wellplated

Because I’ve loved this Glazed Sweet Potato recipe for so long, this isn’t actually the first time I’m posting it here. Read on below for the recipe and to check out the original photo that I published on my blog three years ago. My photography has improved, but these Glazed Sweet Potatoes are just as magnificent as I remembered.

Glazed Sweet Potato Bake with Cinnamon Butter Pecans. The BEST sweet potatoes for Thanksgiving, Christmas, or anytime you need a great side dish recipe. Recipe at | @wellplated
4.67 from 3 votes
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Glazed Sweet Potatoes with Whiskey Pecans

Yield: 8 -10 servings
Prep Time:
15 mins
Cook Time:
1 hr 40 mins
Total Time:
1 hr 45 mins
Honey Glazed Sweet Potatoes, oven baked with apples, butter, and a cinnamon whiskey sauce. Easy to make ahead and perfect for Thanksgiving or any holiday!


  • 3 pounds sweet potatoes — about 4 large
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  • 2/3 cup honey
  • 3/4  teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper — a bit more if you like a good kick
  • 1/2 teaspoon kosher salt
  • 1/4 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)


  1. 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.
  2. 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 whiskey—stand 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
  3. Lightly grease an 9x9-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 mushy—just fork tender) and the dish is fully warmed throughout.

Recipe Notes

  • Whiskey: My mom  uses Maker’s 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.
  • 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.
Course: Side Dish
Cuisine: American
Keyword: Glazed Sweet Potatoes with Whiskey Pecans, Sweet Potato Side Dish

Nutrition Information

Amount per serving (1 (of 10)) — Calories: 341, Fat: 13g, Saturated Fat: 5g, Cholesterol: 6mg, Sodium: 100mg, Carbohydrates: 54g, Fiber: 6g, Sugar: 29g, Protein: 3g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

And for posterity, here’s the original photo from 2013!

Glazed Sweet Potatoes with Whiskey Pecans

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Now that’s how to eat sweet potatoes…yummo!!! And I love, love, love the Thankfulness List. What a great tradition to carry on every year!!!

  2. Love sweet potatoes and love pecans!

    also a fan of the whiskey!

    { Teffys Perks Blog } X

  3. Haha – your intro made me laugh!
    Yup – these sweet potatoes with pecans and apples would indeed be hard to share! Looks amazing – safe travels next week!

  4. I have never had sweet potatoes prepared this way…and I am intrigued! It looks very tasty.

  5. I totally have been dreaming about my mom’s sweet potato dish since September, too! Twinsies. :) I’m going to be dreaming about this recipe, too, now until I can make it for myself. Yummmz.

  6. Oh, I am a new sweet potato lover and I absolutely MUST try these! Whiskey and honey and pecans and sweet potatoes? Yes.

  7. Erin, this looks amazing. High five for booze in food! I have to make this just for the glazed pecans alone : )

  8. I am loving sweet potatoes right now and am looking for new ways to cook em. I can’t wait to try this recipe, especially since I have all the ingredients already at home.

  9. I could eat sweet potatoes all day long! These look delicious Erin!

  10. just from the title of your post, i knew this stuff was good. Im convinced.

  11. This is like the trifecta of Thanksgiving awesome!!

  12. Yum!! I have a boyfriend who would LOVE this!!

  13. Any time I can have sweet potatoes and pecans as a side dish, I’m happy! This dish is so pretty and the whiskey pecans sound fantastic. I like the idea of 100 things, it’ll be so fun to make it. What a fun Thanksgiving project!

  14. consuelohoneyandfigs Reply

    Could this stuff look anymore amazing?? Those honey-whiskey pecans are calling my name, they sound utterly delish!
    And the Thankgiving list is such a fab idea, I think I’m trying that one!
    I hope you have a great & safe travel :D

    • They are totally calling your name Consuelo! I can practically hear my honey and pecans wanting to get together and make this sweet potato bake happen for you. Thanks so much for your kind wishes and have a lovely evening!

  15. Try cranberries instead of the apples, the tart and sweet are so good together. Looks pretty too.

    • Patty that sounds like such a fun twist! Maybe we’ll just have to do two pans: one with tart apples and one with tart cranberries. For “research” purposes of course ;-)

  16. Hi Erin so glad I discovered your blog. This looks so lovely. I would love to have this for Thanksgiving!

  17. Wow. Just wow. The photos are just gorgeous, that first one blew my mind.

  18. Gurl!! I LOVE THIS!! and with the whiskey pecans.. this is a “needs to make now” dish!!

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  25. Whiskey pecans?! Um, yes please. This is so perfect for Thanksgiving!

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  28. I’m planning to prepare this for a group Christmas luncheon. The instructions say to bake the prepared casserole for 30 minutes. What oven temperature do you recommend? Thanks!

    • Hi Nancy! I’m so excited that you are going to try this dish. Bake the casserole at 375, the same temperature at which you roast the potatoes. I hope you and your guests enjoy it!

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  38. Have you ever tried using a Maple Rye Whiskey?

  39. For some reason when I try to share your links, they get blocked on Facebook. The message just says “You can’t post this because it has a blocked link.” So sad!

    • It is SO sad Kim! For whatever reason, Facebook thinks any of my recipe links from 2013 are spam

      • Bah! I did their little “tell is if you think we’ve made a mistake” so hopefully it will be rectified someday…well I am super impressed with your blog, these are AMAZING recipes. I am just learning to love to cook, and these beautiful, delicious edibles and drinks are warming me up to it! Happy Thanksgiving!

        • Thanks so much Kimberly!! I truly appreciate it. Thank you also for your kind words about my blog! It absolutely makes my day :-) I’m so happy you found my site, and wishing you a warm wonderful Thanksgiving.

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  41. Pingback: Glazed Sweet Potatoes with Honey Whiskey Pecans -

  42. I’m with ya on the leftovers!! Sweet potatoes for breakfast ALL THE WAY! :)

  43. This looks delicious Erin! I love all these flavors together. And your updated photography is gorgeous!

  44. This looks so good! I love leftover Thanksgiving food and this sounds wonderful for the morning with coffee.

  45. Can you cook this in a crock pot? If so, what would you do to adapt this recipe? Thank you in advance. 

    • Hi Glenna! You could certainly experiment, but I think you would definitely lose some texture and the pecans might not be as crisp. I’d stick with the oven to be safe, but if you decide to play around with the crockpot, I’d love to hear how it turns out!

  46. Wow interesting way to cook potatoes. love the whisky idea (;

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  48. Could I make this in a crockpot?

    • Hi Kelly! It looks like you found Glenna’s question above, but I haven’t made this recipe in a crock pot, so I couldn’t say for sure how it would turn out. You would probably lose some texture, and the pecans wouldn’t be as crisp, so I’d recommend sticking with the oven just to be safe. If you do try it out, I’d love to hear how it goes!

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  51. This might be a silly question but does the alcohol in the whiskey coom off? We have a few pregnant women at our thanksgiving dinner this year and I want to make sure they can eat this! Looks amazing!

  52. This looks A!Maz!Ing! But my husband is reluctant because his favorite aspect of my sweet potatoes casserole is the marshmallows on top. Is there any Thanksgiving miracle in which marshmallows could be incorporated in your recipe?

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  54. Planning to make this for the first time this year. Looks like just what I was looking for. Would you recommend sweet potatoes or more of a ruby-fleshed yam? Thanks!

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  56. Hi Erin, all of the coconut oil I can find say that the it is flavorless. Can I substitute vegetable oil? I am so looking forward to making this dish and don’t want to spoil it.

    • Hi Ben! Sure, you can substitute vegetable oil. Flavorless coconut oil would probably work too. I hope you enjoy the recipe!

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  58. Great recipe! I doubled the topping for even more whiskey-pecan goodness, and it’s in the oven as I type! :) Thanks for another yummy dish!

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  60. Covered or uncovered bake?

  61. This was delicious! The only sub I made was olive oil for coconut oil. However, I thought the sweet potato prep was overly complicated and time consuming. I just cubed them raw and roasted, didn’t peel.

    • Melanie, I’m glad to hear you enjoyed the recipe! Thanks for sharing your swap and for taking the time to leave this review!

  62. Could this be finalized in a crock pot instead of the oven?

    • Hi Beth, you could keep them warm in the slow cooker, but overall I recommend the oven for the baking because it helps the glaze reduce and the pecans crisp up further. I hope you enjoy the recipe!

  63. Fixed it last year and everyone loved. Repeat performance this year

  64. I tried this recipe and it was a huge hit. At first, I thought this recipe couldn’t get any better, but I like to experiment and i love color. I’m going to try this again, but next time things are going to get a little wild. I’m going to add beets (adapted from candy roasted beets and sweets recipes) and top the dish with a garnish of fresh blueberries, because blueberries with pecans are delicious.

    • I’m glad you enjoy the recipe, and your ideas for next time sound colorful! Thanks for taking the time to review the recipe.

  65. Evelyn Williams Reply

    What can I substitute the liquor for what are some good ideas being as though there will be kids eating this dish.

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