Whiskey-Glazed Sweet Potatoes

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Made these last night with dinner...so damn tasty! I wanted to eat each and every pecan as I was glazing them before even hitting the potatoes, etc.

Would make this again for sure.

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AMAZING!! HUGE HIT at Thanksgiving : Saw this recipe in the food network magazine while getting my oil changed & knew I had to try it out. SO YUMMY & SO EASY!!!

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Love this recipe!! I always look for side recipes that include apples when serving pork tenderloin. This side dish was welcomed with rave reviews from my family and friends and now my search for the perfect pork side dish is over. I substituted maple syrup for the agave nectar and used tart granny smith apples. Thank you, Guy and Food Network Magazine.

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Wonderful! Great for the youngsters and adults alike!

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Like a fine dessert.

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I’m a little surprised that this recipe has yet to be reviewed. Last year for Thanksgiving, I made this recipe. Thanks a lot, Guy (she said sarcastically. Now my grown boys insist that I repeat this recipe every year. I didn’t have agave, but honey worked just fine as a substitute. Also used bourbon instead of whiskey and I’m given to understand that all bourbon is whiskey, but not all whiskey is bourbon—whatever that means. Anyway, the keys to this recipe, in my opinion, are the kick from the cayenne, the pecans, and the combination of apples and sweet potatoes. I used Gala apple because that’s what I like and they hold up well in the baking process. I may try Braeburn’s next time--they’re more tart and would pair well with the sweetness of the sweet potatoes. One tip—don’t overcook the sweet potatoes or they’ll be too mushy. Great dish and yes, I will make them again this year. Thanks again, Guy. Really.