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
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