I love making mashed sweet potatoes, and the parsnips add a nice bit of spiciness. I cube and roast everything in the oven first to add an extra layer of earthiness, and the crunchy pecan topping offers a fabulous contrast in texture to the creamy mash. Note: I use soy milk because I am lactose intolerant, but you could also use real milk or cream. —RellaBellaK
1 + 1/2 pounds
zest of 1 lemon
plain soy milk
raw pecan pieces
pinch of salt
In This Recipe
Peel sweet potatoes and parsnips and cut into large chunks, place in large baking pan, and drizzle with oil.
Bake in 400 degree oven 35 minutes covered, 15 minutes uncovered until veggies are tender.
Place sweet potato & parsnip chunks in a large bowl and blend until very smooth (I like to use an immersion blender, but you could also do this in a food processor).
Stir in soy milk, honey, lemon, cinnamon and salt. Pour sweet potato mixture into 9x13 inch greased baking pan.
Combine topping ingredients and sprinkle over mash. Return to oven and bake 10-15 minutes until topping is crispy and mash is slightly browned.