Recipe 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."
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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
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 think parsnips might be a bit too horseradishy for me (I've never had them before). But overall a yummy and easy recipe!
* 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
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