Wednesday, January 26, 2011

Recipe: Mashed Sweet Potatoes and Parsnips

  • 2 large sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch pieces
  • 2 medium parsnips (about 1/2 pound), peeled and cut into 1/2 inch slices
  • 1/4 cup evaporated skimmed milk
  • 1 1/2 tbsp of buter
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg

1. Combine sweet potatoes and parsnips in a large pot. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.

2. Drain vegetables; return to pan. Add milk, butter, salt, and nutmeg. Mash potato mixture over low heat to desired consistency. 

Per 1/2 cup:
Calories: 144
Fat: 3.1
Carb: 27
Protein: 2.8

Note: This was not my favorite thing. But that's mostly because sweet potatoes aren't my thing. Those in the house who really dig the sweet potato really liked them. 

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