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Bourbon Sweet Potatoes and Parsnips





Yields
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
Step 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.

Step 2
2

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

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 348Calories from Fat 20
% Daily Value *
Total Fat 7.7g12%

Saturated Fat 2.7g14%
Cholesterol 10mg4%
Sodium 69mg3%
Total Carbohydrate 68g23%

Dietary Fiber 8.7g35%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.