Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil sweet potatoes in their jackets until tender, about 25 minutes. let cool, then peel and cut into 1/2 inch thick slices. in a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. cook gently; tossing lightly until sweet potatoes are glazed.

Target recipe: place sweet potatoes and parsnips in a medium saucepan and cover with water. add a pinch of salt and bring to a boil over high heat. reduce heat and continue to cook for 15 to 20 minutes or until vegetables are tender. remove from heat. drain, reserving cooking liquid. add stock or water, pumpkin oil, sea salt, nutmeg, cinnamon and white pepper. mash potatoes and parsnips with a potato masher until smooth. add more reserved cooking liquid if the potato mixture is too stiff. transfer mashed vegetables to a casserole dish that has been light coated with cooking spray. cover and keep warm in a low oven. serve hot.