Instructions: 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 degree regular or convection oven until just tender when pierced, 35 to 40 minutes.

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 mixture over vegetables and pecans; turn pieces with a spatula to coat evenly.

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.

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.