INGREDIENTS

  • 2 medium sweet potatoes , peeled, cut into 1/2 inch pieces
  • 4 parsnips , peeled and sliced 1/4-inch thick
  • 3 tablespoons unsalted butter
  • 1/4 cup milk
  • 3 tablespoons light brown sugar , packed
  • 1/2 teaspoon salt

DIRECTIONS

  1. Bring large saucepan of salted water to a boil and add potatoes and parsnips.
  2. Boil gently until tender, about 12 minutes.
  3. Drain well and transfer to a food processor.
  4. Add butter and puree until smooth.
  5. Add milk, brown sugar, and salt and blend well.
  6. Season with pepper.