Bourbon Sweet Potatoes and Parsnips
From Sunset

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.

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

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.

Yield: Makes 6 servings

NUTRITION PER SERVING

CALORIES 348(20% from fat); FAT 7.7g (sat 2.7g); PROTEIN 3.3g; CHOLESTEROL 10mg; SODIUM 69mg; FIBER 8.7g; CARBOHYDRATE 68g