Mashed Sweet Potatoes

1. 1

   Place sweet potatoes and parsnips in a medium saucepan and cover with water.

2. 2

   Add a pinch of salt and bring to a boil over high heat.

3. 3

   Reduce heat and continue to cook for 15 to 20 minutes or until vegetables are tender.

4. 4

   Remove from heat.

5. 5

   Drain, reserving cooking liquid.

6. 6

   Add stock or water, pumpkin oil, sea salt, nutmeg, cinnamon and white pepper.

7. 7

   Mash potatoes and parsnips with a potato masher until smooth.

8. 8

   Add more reserved cooking liquid if the potato mixture is too stiff.

9. 9

   Transfer mashed vegetables to a casserole dish that has been light coated with cooking spray.

10. 10

    Cover and keep warm in a low oven.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.