"Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives." — Campbell's Kitchen
Watch video tips and tricks
sweet potatoes, peeled and cut into 1/2 inch pieces
parsnips, peeled and cut into 1/4-inch slices
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
packed brown sugar
freshly ground black pepper
chopped fresh chives
Additional fresh chives for garnish
norleena and brandon liked it alot
I used almond milk instead of the broth and omitted the green onions, used a potato masher and hand mixer instead of food processor. This is pretty tasty, my husband loved it, I liked it, but I think parsnips might be a bit too horseradishy for me (I've never had them before). But overall a yummy and easy recipe!
These were delicious! However, I would have liked the parsnip flavor to be more prominent.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Parsnip Puree
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Learn how to make sweet potato puff topped with crunchy pralines.
This sweet potato casserole is sure to become a holiday favorite.
See how to make fluffy sweet potatoes with a crunchy pecan topping.