Mashed Sweet Potatoes

• 2 lbs sweet potatoes, scrubbed, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 12 teaspoon sea salt (plus one pinch)
• 14 cup low sodium chicken broth or 14 cup vegetable stock or 14 cup water
• 1 tablespoon pumpkin seed oil
• 18 teaspoon ground nutmeg
• 18 teaspoon ground cinnamon
• white pepper

1. Place sweet potatoes and parsnips in a medium saucepan and cover with water.
2. Add a pinch of salt and bring to a boil over high heat.
3. Reduce heat and continue to cook for 15 to 20 minutes or until vegetables are tender.
4. Remove from heat.
5. Drain, reserving cooking liquid.
6. Add stock or water, pumpkin oil, sea salt, nutmeg, cinnamon and white pepper.
7. Mash potatoes and parsnips with a potato masher until smooth.
8. Add more reserved cooking liquid if the potato mixture is too stiff.
9. Transfer mashed vegetables to a casserole dish that has been light coated with cooking spray.
10. Cover and keep warm in a low oven.
11. Serve hot.

sweet potatoes, parsnips, salt, chicken broth, pumpkin seed oil, ground nutmeg, ground cinnamon, white pepper

Taken from www.food.com/recipe/mashed-sweet-potatoes-273781 (may not work)