Ingredients

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 1.5   cup(s) maple syrup .5   cup(s) light brown sugar, firmly packed 1   cup(s) shredded coconut 1   cup(s) chopped pecans

Description

View Full Recipe