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Sweet Potato and Parsnip Puree

Sweet Potato and Parsnip Puree

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Thea
4
9/8/2011

norleena and brandon liked it alot

Torrey
3
11/10/2012

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

cookie101x
3
2/14/2012

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!