Twice Baked Sweet Potato & Parsnip Mash W/ Pecan Streusal Topping

• Mash
• 1 teaspoon vegetable oil
• 1 + 1/2 pounds sweet potatoes
• 1 pound parsnips
• 1 tablespoon honey
• zest of 1 lemon
• 1/4 cup plain soy milk
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• Topping
• 1/2 cup quick-cook oats
• 1/2 cup raw pecan pieces
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• pinch of salt

1. Peel sweet potatoes and parsnips and cut into large chunks, place in large baking pan, and drizzle with oil.
2. Bake in 400 degree oven 35 minutes covered, 15 minutes uncovered until veggies are tender.
3. Place sweet potato & parsnip chunks in a large bowl and blend until very smooth (I like to use an immersion blender, but you could also do this in a food processor).
4. Stir in soy milk, honey, lemon, cinnamon and salt. Pour sweet potato mixture into 9x13 inch greased baking pan.
5. Combine topping ingredients and sprinkle over mash. Return to oven and bake 10-15 minutes until topping is crispy and mash is slightly browned.

vegetable oil, parsnips, honey, soy milk, cinnamon, salt, topping, oats, pecan pieces, cinnamon, brown sugar, salt

Taken from food52.com/recipes/2977-twice-baked-sweet-potato-parsnip-mash-w-pecan-streusal-topping (may not work)