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Bourbon Sweet Potatoes and Parsnips

Yield Makes 6 servings
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.


  • 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
  • Salt

Nutrition 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

How to Make It

  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.