2 lbs sweet potatoes, scrubbed, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
1/2 tsp and 1 pinch sea salt
1/4 cup low-sodium chicken or vegetable stock or water
1 tbsp pumpkin oil
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Place sweet potatoes and parsnips in a medium saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce heat and continue to cook for 15 to 20 minutes or until vegetables are tender. Remove from heat. Drain, reserving cooking liquid. Add stock or water, pumpkin oil, sea salt, nutmeg, cinnamon and white pepper. Mash potatoes and parsnips with a potato masher until smooth. Add more reserved cooking liquid if the potato mixture is too stiff. Transfer mashed vegetables to a casserole dish that has been lightly coated with cooking spray. Cover and keep warm in low oven. Serve hot! Tip: this dish can be made up to 2 days ahead of time and refrigerated until you need it. Then pop in the oven to warm.