Bourbon Sweet Potatoes And Parsnips Recipe

• 1 3/4 lb Garnet or possibly Jewel sweet potatoes
• 1 3/4 lb parsnips
• 1/3 c. maple syrup
• 1/3 c. light brown sugar - (firmly packed)
• 1/4 c. bourbon or possibly orange juice
• 2 Tbsp. butter cut small pcs
• 1 tsp shredded orange peel
• 2 Tbsp. orange juice
• 1/8 tsp grnd cardamom
• 1/4 c. coarsely-minced pecans Salt to taste

1. Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.
2. Lightly coat a 12- by 17-inch rimmed baking pan with veg.
3. oil spray.
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. Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
6. Increase oven temperature to 450 degrees.
7. Remove foil from pan and sprinkle pecans over vegetables.
8. Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
9. Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
10. Transfer candied vegetables to a serving dish.
11. Season to taste with salt.
12. This recipe yields 6 servings.
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. Look for small to medium-size parsnips; the larger ones can have a woody core.

sweet potatoes, parsnips, maple syrup, light brown sugar, bourbon, butter, orange peel, orange juice, cardamom, pecans salt

Taken from cookeatshare.com/recipes/bourbon-sweet-potatoes-and-parsnips-89665 (may not work)