Sweet potatoes with pecans and apples

Servings: 8

Ingredients:

• 3 lbs sweet potatoes
• 1 cup pecan halves
• 2 tbsp refined coconut oil
• 2/3 cup honey
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup whiskey
• 2 Granny smith apples; cored, peeled, and chopped

Preparation:

Bake the sweet potatoes on a baking sheet in the oven for 1 hour at 375 degrees F. Set aside until cool enough to handle, then remove the skins and cut into 3/4 inch chunks. In a medium skillet over medium heat, lightly toast the pecans for about 4 minutes or until fragrant. Add the butter and coconut oil and let them melt. Next, add the honey, cinnamon, nutmeg, cayenne, and salt. Let simmer for 4-5 minutes. Slowly and carefully pour the whiskey into the skillet and reduce heat. Stir while simmering for 5 minutes until reduced. Grease a 9×9 inch baking dish and place the apples and sweet potatoes in it. Pour the pecan glaze over the potatoes and apples. Bake at 375 for 20-30 minutes or until the apples are soft.