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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 20%
  • Protein: 3.3g
  • Fat: 7.7g
  • Saturated fat: 2.7g
  • Carbohydrate: 68g
  • Fiber: 8.7g
  • Sodium: 69mg
  • Cholesterol: 10mg


  • 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


  1. 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. 2. Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
  3. 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. 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.
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