Orange Baked Sweet Potato & Parsnips
|Butter||1⁄4 Cup (4 tbs), melted|
|Orange juice||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
In small bowl, combine butter, honey, orange juice, salt and pepper; set aside.
Peel parsnips and sweet potatoes; cut into 1/4 in (5 mm) thick slices.
Cook parsnips and sweet potatoes in separate saucepans of boiling salted water until just tender (the parsnips for 10 minutes, the sweet potatoes for 8 minutes); drain well.
In greased 10 in (25 cm) pie plate or 6 cup (1.5 L) shallow casserole, arrange half of sweet potatoes.
Top with half of parsnips.
Pour half of orange juice mixture over top.
Arrange remaining parsnip and sweet potato slices in alternating circles or rows on top.
Drizzle with half of remaining orange juice mixture.
Cover and refrigerate remaining orange juice mixture.
(If making ahead, cover pie plate or casserole with circle of buttered waxed paper, then cover with foil, crimping edges to seal.
Refrigerate up to 24 hours.
Let stand at room temperature 1 hour.)
Bake, covered, in 325 F (160C) oven 45 to 50 minutes or until heated through.
Heat reserved orange juice mixture until butter has melted.
Uncover pie plate; brush with orange juice mixture.
Bake 5 minutes until lightly glazed.