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Sweet Potato and Parsnip Puree

By: Campbell's Kitchen

"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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 large sweet potatoes, peeled and cut into 1/2 inch pieces
4 medium parsnips, peeled and cut into 1/4-inch slices
1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish

Directions

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.
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.