Blending two traditional holiday foods gives this dish a sweeter flavor and meatier texture. Take the time to oven-bake the sweet potatoes; they lose a lot of taste when boiled.
2 large sweet potatoes
1 rutabaga (about 1 pound), peeled and diced into 3/4-inch cubes
1/4 cup light or heavy cream, warmed
2 tablespoons unsalted butter
1 to 2 tablespoons packed light-brown sugar or maple syrup
1/2 cup chopped fresh parsley
salt and pepper, to taste
Preheat the oven to 400 degrees F. Pierce the sweet potatoes with a paring knife and bake for 50 to 60 minutes, until tender. About 20 minutes before the potatoes are done, bring a medium pot of salted water to a boil. Add the rutabaga and boil for 15 to 20 minutes, until tender. Drain and put into the bowl of a food processor along with the cream, butter, brown sugar or maple syrup, and parsley. Puree until smooth. Transfer to a mixing bowl. Halve the baked sweet potatoes and scoop out the flesh. Mash together the sweet potatoes and rutabaga puree, adding salt and pepper to taste.
Preparation tip: Make this dish ahead of time--even the day before--and reheat it in the microwave oven just before serving.