Peel and cut 12 ounces of sweet potato and 2 parsnips into 1-1/2-inch pieces. Boil in lightly salted water for 15 to 20 minutes, or until tender. Drain and return to pot with 1/3 cup apple cider, salt, and pepper. Mash until nearly smooth.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 406mg||14 %|
|Potassium 1369.6mg||36 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 60g|
|Protein 5.1g||7 %|
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Calories per serving: 316
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