Spiced Sweet Potato and Parsnip Puree

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 253, total fat 6 G., saturated fats 4 G., proteins 3 G., carbohydrates 48 G., fiber 9 G., cholesterol 16 mg, sodium 82 mg, sugar 17 G.

An excellent, healthy alternative to starchy mashed potatoes, especially for the holidays when the table is already full of calorie-dense dishes. Plus, this sweet and spicy sweet potato and parsnip puree pairs beautifully with roasted turkey, chicken, or pork. For a velvety, smooth mash, puree the vegetables in a blender or food processor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large sweet potatoes, peeled and cut into 1-cm pieces (about 3 cups)
4 medium parsnips, peeled and sliced 1/4 inch thick (about 2 cups)
1/4 cup Swanson chicken broth (Regular, Natural, or Organic), warmed
2 tablespoons butter
2 tablespoons firmly packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tbsp chopped fresh chives
Chives for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, parsnip root, black pepper, brown sugar

Cooking the dish according to the recipe:

Place the sweet potato and parsnips in a 4-quart saucepan. Add water to cover. Bring to a boil over medium-high heat.
Reduce heat to low. Cover and simmer for 10 minutes or until vegetables are tender. Drain in a colander.

Place the vegetables in a food processor, add the broth and butter. Cover and process until the mixture is smooth.
Add brown sugar, black pepper, and finely chopped chives. Cover and whisk until smooth. Sprinkle the puree with chives and serve.

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