by RellaBellaK
View
my 7 recipes »
Photo by RellaBellaK
RellaBellaK's Notes:
Expand1 teaspoon vegetable oil Ask a question about this ingredient
1 + 1/2 pound sweet potatoes Ask a question about this ingredient
1 pound parsnips Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
zest of 1 lemon Ask a question about this ingredient
1/4 cup plain soy milk Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup quick-cook oats Ask a question about this ingredient
1/2 cup raw pecan pieces Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
Peel sweet potatoes and parsnips and cut into large chunks, place in large baking pan, and drizzle with oil.
Ask a question about this stepBake in 400 degree oven 35 minutes covered, 15 minutes uncovered until veggies are tender.
Ask a question about this stepPlace sweet potato & parsnip chunks in a large bowl and blend until very smooth (I like to use an immersion blender, but you could also do this in a food processor).
Ask a question about this stepStir in soy milk, honey, lemon, cinnamon and salt. Pour sweet potato mixture into 9x13 inch greased baking pan.
Ask a question about this stepCombine topping ingredients and sprinkle over mash. Return to oven and bake 10-15 minutes until topping is crispy and mash is slightly browned.
Ask a question about this step
Amanda is a co-founder of Food52.
The idea of a streusel topping is very interesting. I'll have to give it a try.