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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

sonora's Review

December 06, 2010
Used ingredients-no pecans- but not method to make Whipped Bourbon Sweet Potatoes and Parsnips. Peeled and cubed the veg then boiled til tender. Added to food processor & whipped in batches with all other ingredients. Bourbon/orange/maple syrup/ cardamom combo subtle & not overly sweet.