Bourbon Sweet Potatoes And Parsnips Recipe

1. 1

   Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.

2. 2

   Lightly coat a 12- by 17-inch rimmed baking pan with veg.

3. 3

   oil spray.

4. 4

   Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.

5. 5

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

6. 6

   Increase oven temperature to 450 degrees.

7. 7

   Remove foil from pan and sprinkle pecans over vegetables.

8. 8

   Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.

9. 9

   Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.

10. 10

    Transfer candied vegetables to a serving dish.

11. 11

    Season to taste with salt.

12. 12

    This recipe yields 6 servings.

13. 13

    Comments: 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.

14. 14

    Look for small to medium-size parsnips; the larger ones can have a woody core.

* Per serving · 4 servings · Values may vary.