Bourbon Sweet Potatoes and Parsnips

Notes: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores. Look for small to medium-size parsnips; the larger ones can have a woody core.


Makes 6 servings

Recipe from


Nutritional Information

Calories 348
Caloriesfromfat 20 %
Protein 3.3 g
Fat 7.7 g
Satfat 2.7 g
Carbohydrate 68 g
Fiber 8.7 g
Sodium 69 mg
Cholesterol 10 mg


1 3/4 pounds Garnet or Jewel sweet potatoes (see notes)
1 3/4 pounds parsnips (see notes)
1/3 cup maple syrup
1/3 cup firmly packed light brown sugar
1/4 cup bourbon or orange juice
2 tablespoons butter, cut into small pieces
1 teaspoon shredded orange peel
2 tablespoons orange juice
1/8 teaspoon ground cardamom
1/4 cup coarsely chopped pecans


1. Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches. Lightly coat a 12- by 17-inch rimmed baking pan with cooking oil spray. Place vegetables in pan, cover tightly with foil, and bake in a 400° regular or convection oven until just tender when pierced, 35 to 40 minutes.

2. Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.

3. Increase oven temperature to 450°. Remove foil from pan and sprinkle pecans over vegetables. Pour the syrup mixture over vegetables and pecans; turn pieces with a spatula to coat evenly.

4. Bake until syrup mixture thickens and sticks to vegetables, 25 to 35 minutes longer, turning pieces often to prevent scorching. Transfer candied vegetables to a serving dish. Season to taste with salt.

November 2002
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