This recipe comes from the Thanksgiving episode of Guy’s Big Bite that aired on Food Network a week or so ago. It’s probably the most Thanksgiving-y recipe from the episode, and is almost accidentally vegan with the exception of butter, which is an easy swap. I originally thought 1/4 cup of whiskey wouldn’t be enough and you wouldn’t be able to taste it, but it’s definitely noticeable without being overwhelming. If you don’t have or want to use agave, 1/2 cup maple syrup mixed with 1/4 cup of water would be a good substitution. Happy Holidays to those celebrating this week!
Whiskey-GLlazed Sweet Potatoes
2013-11-25 15:59:03
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Ingredients
- 4 medium-sized sweet potatoes
- 2 apples, peeled, cored and diced into 1 inch pieces (I used honeycrisp)
- 1 cup of raw, unsalted pecan halves
- 4 Tbsp Earth Balance
- 3/4 cup dark amber agave syrup
- 1/4 cup of bourbon
- 1/2 tsp ground cinnamon (if you don't have ground, add a cinnamon stick to the sauce while cooking)
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees F. Poke holes in sweet potatoes and bake on a baking sheet for 60 minutes, or until soft.
- In a dry saute pan over medium heat, lightly toast pecans until fragrant (about 2-3 minutes). Add agave and spices and cook for 5 minutes, lowering heat to medium-low. Add whiskey and cook for 5 more minutes.
- Slice sweet potatoes and combine with diced apples in a 8x8 baking dish coated with Earth Balance or non-stick spray. Pour sauce over potatoes and apples and bake at 375 F for 30 minutes, pausing once after 15 minutes to baste potatoes and apples with whiskey sauce.
- Serve warm.
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