2 large sweet potatoes (about 1-1/4 pounds), peeled and cut into 1-inch
2 medium parsnips (about 1/2 pound), peeled and cut into 1/2-inch slices
¼ cup evaporated skimmed milk
1 1/2 TBSP butter or margarine
½ tsp salt
1/8 tsp ground nutmeg
¼ cup chopped fresh chives or green onion tops
Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.