Bourbon Sweet Potatoes and Parsnips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
Directions:
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.
2. Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
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.
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.
|
|