Sweet Potato and Parsnip Casserole

iVillage Member
Registered: 09-05-2006
Sweet Potato and Parsnip Casserole
3
Mon, 06-11-2007 - 4:00pm

Sweet Potato and Parsnip Casserole - 12 Servings

INGREDIENTS
•4 pounds sweet potatoes, peeled and cut in 1 1/2" to 2" chunks
•1 pound parsnips, peeled and cut in 1" chunks
•2 tablespoons plus 1/3 cup butter or margarine (used Smart Balance)
•1/2 cup maple syrup (used SF Maple syrup)
•1/2 cup firmly packed light brown sugar (used a mix of splenda, vanilla & cinnamon)
•1 cup chopped pecans

DIRECTIONS

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 to 3 qt. casserole dish and toss with the 2 tablespoons butter and maple syrup. Bake 30 minutes.
Melt remaining 1/3 cup butter. Stir in brown sugar (fake mixture), and pecans; sprinkle over casserole. Bake 15 minutes.

iVillage Member
Registered: 04-01-2004
Mon, 06-11-2007 - 4:53pm
FYI - parsnips are a phase 3 food.
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iVillage Member
Registered: 09-05-2006
Tue, 06-12-2007 - 8:59am

Good to know! Sorry about that Cathy, I had no idea. Just thought this sounded like a yummy side dish that made a lot of servings.

~andrea

iVillage Member
Registered: 04-01-2004
Tue, 06-12-2007 - 9:00am
You can always substitute carrots.
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