Ingredients
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
4 parsnips, peeled and sliced 1/4 inch thick
3 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons packed light brown sugar
1/2 teaspoon salt
Preparation
Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper. Serves 4.
Gourmet | January 2001
Adapted recipe for Thanksgiving Day as ran of out times to bike the yams. Jill had bought bagged/cut organic sweet potatoes from Trader Joes's . Used (2) 16oz bags. Boiled, drained, mashed with back of spoon, then used mixer to puree. Melted 3T butter and a little less than a 1/4 c of organic heavy cream. Added to puree with the sugar and mixed through Very yummy!! Definitely do it for 2011.
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