Recipe-Finder.com
  • 12servings
  • 340calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD, E
MineralsPotassium

Ingredients Jump to Instructions ↓

  1. 4 pound(s) sweet potatoes , peeled and cut in 1 1/2-inch to 2-inch chunks 1 pound(s) parsnips , peeled and cut in 1-inch chunks 2 tablespoon(s) (plus 1/3 cup) butter , substitute margarine 1 1/2 cup(s) maple syrup

  2. 1/2 cup(s) light brown sugar , firmly packed 1 cup(s) shredded coconut

  3. 1 cup(s) chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Bring a large pot of salted water to boil. Simmer sweet potatoes and parsnips 15 minutes; drain well.

  2. Place vegetables in shallow 2 1/2-quart to 3-quart casserole dish and toss with the 2 tablespoons butter and maple syrup. Bake 30 minutes.

  3. Melt remaining 1/3 cup butter. Stir in brown sugar, coconut, and pecans; sprinkle over casserole. Bake 15 minutes.

Comments

882,796
Send feedback