- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 4 parsnips, peeled and sliced 1/4 inch thick
- 3 tablespoons unsalted butter
- 1/4 cup whole milk
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon salt
- Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
- Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.