Mashed Sweet Potato and Parsnips

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 109.6

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 39.5 mg
Total Carbs: 26.9 g
Dietary Fiber: 2.9 g
Protein: 1.5 g

View full nutritional breakdown of Mashed Sweet Potato and Parsnips calories by ingredient

Introduction

From Family Circle's recipe with Maple glazed pork. This is a separation from the pork, and adjusted portion size. It is so good, I want to eat it as a side for anything. I can't have reduced sodium chicken broth, so I substituted with Chicken Bouillon that does not contain Gluten. From Family Circle's recipe with Maple glazed pork. This is a separation from the pork, and adjusted portion size. It is so good, I want to eat it as a side for anything. I can't have reduced sodium chicken broth, so I substituted with Chicken Bouillon that does not contain Gluten.

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 6

Ingredients

3 tablespoons maple syrup

8 ounces parsnips, trimmed, peeled and cut into 1/4-inch-thick half-moons

1/2 cup low-sodium chicken broth

1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick half-moons

Directions

1. Heat a medium-size saucepan over medium heat. Add parsnips to saucepan; coat generously with nonstick cooking spray. Cover and cook, stirring occasionally, for 10 minutes or until browned.
2. Add broth, sweet potatoes and 1/4 cup water to saucepan and cook, covered, for about 23 minutes, stirring occasionally, or until liquid has been absorbed. Gently mash. Stir in remaining 2 tablespoons maple syrup and 1/2 teaspoon black pepper.

Serving Size: Makes 6 side dish servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUEEDAVIES.