Author Notes
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
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Ingredients
- Mash
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1 teaspoon
vegetable oil
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1 + 1/2 pounds
sweet potatoes
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1 pound
parsnips
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1 tablespoon
honey
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zest of 1 lemon
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1/4 cup
plain soy milk
-
2 teaspoons
cinnamon
-
1/2 teaspoon
salt
- Topping
-
1/2 cup
quick-cook oats
-
1/2 cup
raw pecan pieces
-
1 teaspoon
cinnamon
-
1/4 cup
brown sugar
-
pinch of salt
Directions
-
Peel sweet potatoes and parsnips and cut into large chunks, place in large baking pan, and drizzle with oil.
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Bake in 400 degree oven 35 minutes covered, 15 minutes uncovered until veggies are tender.
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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).
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Stir in soy milk, honey, lemon, cinnamon and salt. Pour sweet potato mixture into 9x13 inch greased baking pan.
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Combine topping ingredients and sprinkle over mash. Return to oven and bake 10-15 minutes until topping is crispy and mash is slightly browned.
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