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Sweet Potato & Parsnip Puree


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1 pound Japanese or other yellow-fleshed sweet potatoes, peeled and cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch chunks

4 tablespoons unsalted butter

1/2 cup hot milk, or more as needed

Salt and freshly ground pepper, to taste

Pinch freshly grated nutmeg

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