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Recipe: Roasted Sweet Potato Parsnip Mash

Chef Nina Curtis Recipes, Show on Corporate Home

This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. Next up: Roasted Sweet Potato Parsnip Mash.

This alternative to traditional mashed potatoes combines parsnips and sweet potatoes with warm turmeric and cinnamon flavors. Roasting the veggies beforehand gives you some extra down time to work on other dishes, like these.

Roasted Sweet Potato Parsnip Mash

Yield: 4-6 servings

Ingredients

  • 3 pounds sweet potatoes
  • ½ pound parsnips, cut in half
  • 2 tablespoons vegan sour cream
  • 2 tablespoons vegan butter
  • 1 tablespoon white miso (chickpea)
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon turmeric

Instructions

Preheat oven to 400 degrees F.

Place sweet potatoes and parsnips on a lightly greased baking sheet. Make three slits in each sweet potato and lightly sprinkle sea salt over the sweet potatoes and parsnips. Roast until fork-tender, 50 to 60 minutes. Remove from the oven and let cool.

Peel the sweet potatoes and the parsnips, transfer to a large bowl and mash. Add the vegan butter, sour cream, miso, cinnamon and turmeric and stir well. Place mixture in a blender vessel and blend until creamy. Serve warm and lightly sprinkle with a dash of cinnamon.

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.