Molasses Mashed Sweet Potatoes

Molasses Mashed Sweet Potatoes
Photo by Amy Albert


  • 2 medium parsnips (½ lb. total), peeled and cut into 1-inch chunks
  • 2 tsp. grated fresh ginger
  • 2 Tbs. molasses
  • 2 medium sweet potatoes (1 lb. total), peeled and cut-into 1-inch chunks
  • ¼ cup half-and-half
  • 4 small carrots (½ lb. total), peeled and cut into 1-inch chunks
  • Freshly ground black pepper
  • + 3 more ingredients
    • 2 Tbs. unsalted butter
    • 2 Tbs. sour cream
    • Kosher salt

In a large saucepan, combine the sweet potatoes, carrots, and parsnips; cover with cold water. Bring to a boil, add a dash of salt, and simmer until tender, 15 to 20 minutes. Drain and return to the saucepan. Set the pan over low heat, uncovered, and let the vegetables dry in the pan for about 2 ...

View full recipe at Fine Cooking


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