Baked Sweet Potatoes with Glazed Nuts

Ingredients:

• 4 large tubers sweet potatoes (about 1.5 kg.)
• 1 cup pecans
• 4 tbsp (60 g) butter, plus more for greasing the pan
• 1/2 tbsp. agave nectar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• 1/4 cup whiskey
• 3 firm apples, peeled, halved, cored and sliced ​​1/2 inch thick.

Preparation:

1. Preheat oven to 190°C.
   
   Place the sweet potatoes on a baking sheet (without piercing them) and bake for 30-40 minutes. Press the potatoes gently; if they feel soft, they're done. Let them cool.
2. Lightly toast the pecans in a medium saucepan over high heat, shaking the pan occasionally, for about 3 minutes. Add the butter, reduce the heat to medium, and stir in the agave nectar, cinnamon, nutmeg, and cayenne pepper; simmer for 4 to 5 minutes. Add the whiskey and 1/2 teaspoon of salt; simmer for another 5 minutes.
3. Butter the bottom and sides of an 8x8-inch square baking dish. Peel the sweet potatoes and cut them crosswise into 1/2-inch-thick slices. Arrange the sweet potatoes in the prepared dish, alternating with apple slices. Drizzle with the whiskey-pecan mixture. Cover with aluminum foil.
4. Bake for 15 minutes. Remove the foil and spoon the sauce that has accumulated in the bottom of the pan over the top; continue baking for another 18 minutes, until the apples are soft and glazed.
   
   Recipe sweet potato, baked with curry and rum.