Mashed Sweet Potatoes and Turnips

By Abby Henry Singh November 9, 2017Recipes, Sides

Try this nutrient-packed side as an alternative to regular mashed potatoes.


1 medium sweet potato (about 3/4 pound), peeled and cut into 2-inch pieces
1 medium turnip, peeled and cut into 2-inch pieces
1 Tbsp. canola oil
1/2 cup diced onion
1/4 cup finely diced Italian parsley
Salt and freshly ground black pepper, to taste
1/4 cup shredded reduced fat Swiss or Gruyére cheese


In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes. Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes. In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly. Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned.

Makes 4 servings.

Per serving: 121 calories, 4 g total fat (>1 g saturated fat), 18 g carbohydrates, 4 g protein, 3 g dietary fiber, 65 mg sodium.


Recipe from the American Institute for Cancer Research.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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