Mashed Purple Sweet Potatoes with Roasted Parsnips and Garlic
Nothing adds a pop of color like these mashed purple sweet potatoes with roasted parsnips and garlic. Here, I served them with seared scallops, micro arugula, toasted pine nuts, and a confit of asparagus and carrots.
Equipment
- Mixing bowl
- Baking sheet
- food mill
Ingredients
- 2 purple sweet potatoes cut into 2-inch cubes
- 2 parsnips woody core removed, cut into 2-inch cubes
- 4 tbsp vegan butter
- 4 cloves garlic
- 2 tbsp canola oil
- 1/2 cup almond milk half and half
- 1/2 cup vegan cream cheese
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400. Remove the skin from the sweet potatoes and cube them into 2-inch pieces. Clean the parsnips, remove the inner woody core, and cube them into roughly the same size as the potatoes. Place both parsnips and sweet potatoes onto a baking sheet in a single layer, throw in a few garlic cloves for good measure, drizzle the whole thing with canola oil, and place into the oven for approximately 40 minutes. They should be soft and easily pierced with a fork.
- Alternatively, you could boil the potatoes and parsnips, but roasting them brings out a better, sweeter flavor.
- When they're done, remove the potatoes and parnsnips from the oven and use a ricer or food mill to puree the potatoes and parsnips into the mash. If you don’t have one of these devices, you could use a potato masher, but you won’t get the same consistency. I highly recommend a food mill. It produces the best consistency when making any kind of mashed potatoes.
- After everything has gone through the food mill, you want to add the vegan butter, almond milk, and vegan cream cheese. I don’t ever use precise measurements for this. I aim for getting the right consistency and the amount you use all depends on how big the potatoes and parsnips were. I’ll give you approximations, but you really have to use your judgement and add more or less as you see fit.
- Add approximately ½ cup milk, 4 Tbsp of vegan butter, and ½ cup of vegan cream cheese. I tend to increase the butter before the other two things, because even though it’s vegan butter, it’s still delicious! Add salt and pepper to season it to taste.
Tried this recipe?Let us know how it was!