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 with potato masher over low heat until desired consistency is reached. Stir in chives.
Calories: 136 calories, Carbohydrates: 25 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 243 mg, Fiber: 5 g
Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.
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