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