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.