Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: remove outer covering from garlic but don't separate the cloves. wrap garlic in aluminum foil coated with cooking spray. place garlic and sweet potatoes on a baking sheet. bake at 400 degrees fahrenheit for 1-1/4 hours. separate garlic cloves; squeeze to extract 2 teaspoons pulp. slice skin away from top of each potato and scoop out the pulp leaving the shells intact. mash potato pulp with garlic, sour cream, salt and pepper. spoon into potato shells. bake 400 degrees fahrenheit for 15 minutes or until heated.

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.