Fare Thee Well Health

Sweet Potato-Apple Casserole with Whiskey-Glazed Pecans

Ingredients

3large organic sweet potatoes
4-5medium Organic Granny Smith applespeeled, cored and sliced into ¼-inch slices
1c. raw local honey
1½c. raw pecans(halves or pieces take your pick!)
5T. organic, unsalted butter (or ghee)
½tsp. ceylon cinnamon
½tsp. nutmeg
¼tsp. each of Himalayan sea salt and ground pepper
¼ to ½tsp. cayenne(I go for ½ because I love my casserole with a gentle kick but you can stick with ½ tsp.)
¼c. whiskeybasic Jack Daniels works especially well

Instructions

Preheat oven to 375 F
Place sweet potatoes on a baking sheet (do not piece or wrap) and bake approximately 45 minutes to one hour, or until they are just tender to the touch (they should have ‘give’ when pressed, but not be overbaked to the point where they are mushy). Allow sweet potatoes to cool.
In a medium saute pan, lightly toast pecans over medium-high heat (be sure to gently shake the pan or stir the pecans to avoid burning them). Add the 4 T. butter/ghee and turn down to medium heat. Add the honey, cinnamon, cayenne, nutmeg and salt, and simmer for 4 or 5 minutes. Once the ingredients are fully incorporated, add the whiskey (it will really sizzle!) and simmer another 5 minutes. Remove the sweet potato skins and discard. Slice into ½-inch pieces.
Butter bottom and sides of and 8-inch square baking dish. Add the potatoes and apples to this dish, creating an even mix of the two throughout. Try not to overwork the sweet potatoes (you want them to maintain their shape/firmness).
Pour/spoon the whiskey-pecan mixture on top of the sweet potato and apple mixture (do not mix together – the heat from the over will do that for you).
Bake for 30 minutes and serve promptly.

Recipe Notes

Note: This dish holds up well as leftovers and is scrumptious piled atop an open-faced turkey sandwich.