Slow Cooker Mashed Parsnips & Sweet Potatoes

By Anne-Marie Nichols

Free up stovetop space by making this healthy Thanksgiving recipe for Slow Cooker Mashed Parsnips & Sweet Potatoes. Get the easy and healthy slow cooker recipe at This Mama Cooks! On a Diet

My favorite holiday is Thanksgiving, because I love to cook and eat! However, one of the challenges of the holiday is trying to figure out how to cook everything at the same time. That’s why I try to find  Thanksgiving recipes like Slow Cooker Mashed Parsnips & Sweet Potatoes. Not only does using your  slow cooker free up oven space, but you’re guaranteed to have warm and delicious mash vegetables right up until serving time all the way until you serve seconds and thirds!

This healthy mashed recipe features two of my favorite root vegetables – parsnips and sweet potatoes. Many folks find sweet potatoes a little too sweet. Parsnips are sweet, but not overly so. Slow Cooker Mashed Parsnips & Sweet Potatoes has a ratio of 2:1 (more parsnips to sweet potatoes), so you have the gorgeousness of the sweet potato color without serving a dessert-y type side dish.

Looking for a healthy slow cooker side dish for Thanksgiving? Try this Slow Cooker Mashed Parsnips & Sweet Potatoes recipe from This Mama Cooks! On a Diet

Slow Cooker Mashed Parsnips & Sweet Potatoes is made even more healthy by forgoing any cream or milk. There’s no point in adding either as the water the vegetables are cooked in is all you need.

Plus, I used one of my favorite buttery spreads, I Can't Believe It's Not Butter! instead of butter, so it’s even healthier.

I Can't Believe It's Not Butter! is offered in the Original, Light, and Olive Oil varieties – my favorite are the Original and Light versions, both of which I use every day and in all my recipes.

I love how it tastes and how it’s instantly spreadable and measurable right out of the refrigerator. I adore cooking with it and feel it cooks up just as well as butter in everything from baked goods to eggs to sautéed vegetables.

Just one point of note, I Can't Believe It's Not Butter! does contain a teeny bit of dairy, so it’s not vegan. I can tolerate it even with my whey sensitivity, as I can manage small amounts of milk products without any serious side effects.

But if you’re allergic to milk, you may want to choose a vegan buttery spread instead.

Looking for a healthy slow cooker side dish for Thanksgiving? Try this Slow Cooker Mashed Parsnips & Sweet Potatoes recipe from This Mama Cooks! On a Diet. It's gluten free and made healthier with a buttery spread. It can be made vegan by using a vegan buttery spread or coconut butter.

Another idea for someone at your Thanksgiving table who is dairy free or vegan, would be to use coconut butter instead of a vegan, non-dairy buttery spread.

The taste of the coconut butter would pair well with the parsnips and  sweet potatoes.

The idea of using coconut butter sounds so enticing that even though I love I Can’t Believe It’s Not Butter!, I may give the coconut butter a try the next time I make Slow Cooker Mashed Parsnips & Sweet Potatoes.

Free up stovetop space by making this healthy Thanksgiving recipe for Slow Cooker Mashed Parsnips & Sweet Potatoes. Get the easy and healthy slow cooker recipe at This Mama Cooks! On a Diet

Slow Cooker Mashed Parsnips & Sweet Potatoes

Ingredients

  • 2 pounds parsnips, peeled and chopped into 1 to 2-inch pieces
  • 1 pound sweet potatoes, peel and chopped into 1 to 2-inch pieces
  • 1/2 cup water
  • 1 sprig sage
  • 1/3 cup your favorite buttery spread
  • Salt and pepper to taste

Directions

  1. Place parsnips, sweet potatoes, and water in slow cooker. Place sprig of sage on top. Cover and cook on high for 4 hours.
  2. Turn slow cooker setting to low. Remove sage sprig from slow cooker.
  3. Add buttery spread to crock. Using potato masher, mash parsnips and sweet potatoes until you get the desired consistency. Stir in salt and pepper to taste. You can use an immersion blender if you want a very smooth mash.
  4. Place lid back on crock until it’s time to serve.
Prep Time: 30 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours 30 Minutes
Servings: Serves 4 to 6
  • Serving size: 1/4 to 1/6 of recipe

5 thoughts on “Slow Cooker Mashed Parsnips & Sweet Potatoes

  1. Frances

    In direction 1 you say cook on low yet in direction 2 you say turn it to low.
    Do you mean high to low or low to warm?

    Reply
  2. Toni | BoulderLocavore

    I must admit I’m not sure I could identify a parsnip in a blind taste test. My upbringing was sorely lacking in root vegetables so this dish intrigues me AND sounds delicious. The color is sublime and the sage would be fantastic. What a perfectly timed Thanksgiving option!

    Reply

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