Sweet Potato and Parsnip Puree

Adapted from Food Network via Swanson

I love mashed potatoes but I only make them once a year for Thanksgiving because there really isn’t a way to make them tasty and healthy. This dish reminds me of mashed potatoes, but it’s much more nutritious and can be made without all the cream and butter. Small children love the smooth texture and the sweet flavor.

  • 2 large sweet potatoes, peeled and cut into 1/2 inch chunks
  • 5 medium parsnips, peeled and cut into 1/4 inch slices
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons butter
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 tablespoon half-and-half
  • 1 teaspoon fresh thyme leaves
  • Place the potatoes and parsnips in a large saucepan. Cover with cold water, then bring to a gentle boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes or until vegetables can be easily pierced with the tip of a knife. Drain in a colander.
  • Using a food processor, combine the hot vegetables, broth, butter, brown sugar, pepper, salt and half-and-half. Process until smooth. Add the thyme leaves and pulse again until incorporated. Serve hot.
  • Quick Tips
  • 1. I found it hard to keep this dish hot for some reason. If you finish making this dish before everything else is ready, put it in a casserole dish, cover it with foil and allow it to sit in a warm oven while you make the other items.
  • 2. If you are having trouble getting the vegetables smooth, add a little more broth to facilitate the pureeing process.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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