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
- 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 veg.
- oil spray.
- 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.
- Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
- Increase oven temperature to 450 degrees.
- Remove foil from pan and sprinkle pecans over vegetables.
- Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
- Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
- Transfer candied vegetables to a serving dish.
- Season to taste with salt.
- This recipe yields 6 servings.
- 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.
- 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)