SweetPotato and Parsnip Purée

SweetPotato and Parsnip Purée
Photo by Romulo Yanes


  • 2 medium sweet potatoes
  • 3 tablespoons unsalted butter
  • ½ teaspoon salt
  • 3 tablespoons light brown sugar
  • 4 parsnips
  • ¼ cup whole milk

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.

View full recipe at Epicurious


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