Spiced Sweet Potato and Parsnip Puree

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-cm pieces (about 3 cups)
• 4 medium parsnips, peeled and sliced ​​1/4 inch thick (about 2 cups)
• 1/4 cup Swanson chicken broth (Regular, Natural, or Organic), warmed
• 2 tablespoons butter
• 2 tablespoons firmly packed brown sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh chives
• Chives for serving

Preparation:

1. Place the sweet potato and parsnips in a 4-quart saucepan. Add water to cover. Bring to a boil over medium-high heat.
2. Reduce heat to low. Cover and simmer for 10 minutes or until vegetables are tender. Drain in a colander.
3. Place the vegetables in a food processor, add the broth and butter. Cover and process until the mixture is smooth.
4. Add brown sugar, black pepper, and finely chopped chives. Cover and whisk until smooth. Sprinkle the puree with chives and serve.