Sweet Potato and Parsnip Puree

Sweet Potato and Parsnip Puree

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"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."
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30 m servings 378 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
  2. Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.


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norleena and brandon liked it alot

These were delicious! However, I would have liked the parsnip flavor to be more prominent.

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 ...