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Roasted Sweet Potatoes and Parsnips with Chili Powder


After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it first.

  • Servings: 4

Source: Martha Stewart Living, March 2010


  • 1 pound sweet potatoes, cut into wedges
  • 1 pound parsnips, cut into 2-inch lengths (do not peel)
  • 1/4 cup strained reserved duck fat, from Roast Duck, cooled
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons ancho chili powder
  • 1 teaspoon ground cinnamon
  • 1 navel orange, preferably organic, cut into 1 1/2-inch wedges (do not peel)
  • 3 sprigs thyme
  • 1 tablespoon unsulfured molasses


  1. Preheat oven to 425 degrees. Toss sweet potatoes and parsnips with reserved duck fat. Mix together salt, chili powder, and cinnamon. Sprinkle vegetables with seasoning mixture, and toss to coat well. Spread in a single layer on a rimmed baking sheet.

  2. Roast vegetables for 15 minutes. Remove from oven, and toss in orange wedges and thyme. Roast, stirring halfway through, until vegetables are golden brown and tender, about 30 minutes. Drizzle with molasses.

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