Sweet Potato-Parsnip Puree

Prep Time
Cook Time
Ready In

"A nice change from mashed potatoes. If you don't have tahini, use sesame oil."

Original recipe yields 6 servings


  • Serving Size: 1 (195.8 g)
  • Calories 144
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 31.1 mg
  • Total Carbohydrate - 33.3 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.9 g
  • Protein - 3.1 g
  • Calcium - 43 mg
  • Iron - 1.3 mg
  • Vitamin C - 24.2 mg
  • Thiamin - 0.2 mg

Step 1

Peel sweet potatoes and parsnips; cut into chunks.

Step 2

Place in large saucepan and just cover with water. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).

Step 3

Drain; place in food processor and puree.

Step 4

Put puree back into saucepan; mix in the cumin and tahini (or oil). Reheat over medium-low heat, stirring occasionally, for 10 minutes.

Step 5


Tips & Variations

No special items needed.



OH YUM! Love both of these veggies and this was a hit at dinner. I halved the recipe and used the tahini. I did add a wee bit of unsalted butter. This will be made for Thanksgiving. Thank you Mikekey for sharing! Made for Billboard Recipe Tag.

review by:
(6 Oct 2013)

Bergy (RIP" Forever in our Kitchen)

I would never have thought to combine parsnips and sweet potato but they are wonderful partners. The cumin gives them a nice lift. I made the recipe early in the day, placed it in an oven proof dish and 30 minutes before dinner I put it in a 375 oven covered for 25 minutes - perfect. Thanks Mikekey for another delicious recipe

(9 Jun 2012)


I don't often use parsnips, but did here, & they combined very nicely with the sweet potatoes! I did use sesame oil instead of the tahini & will be making these again! Thanks for sharing the recipe!

review by:
(7 Jan 2012)