Harvest Stuffed Sweets

Yield: 6 servings

Ingredients

• 6  (8-ounce) sweet potatoes
• 2  cups  diced peeled rutabaga or turnips
• 1  cup  diced peeled carrot
• 1  cup  diced peeled parsnip
• 1/3  cup  low-fat buttermilk
• 1  tablespoon  lemon juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  black pepper
• 3  garlic cloves, minced

Preparation

Preheat oven to 375°.

Wrap potatoes in foil; bake at 375° for 1 hour or until tender.

Place rutabaga in a large saucepan; cover with water. Bring to a boil. Cook 5 minutes. Add carrot; cook for 5 minutes. Add parsnip; cook for 5 minutes or until rutabaga is tender. Drain; mash vegetables to desired consistency. Stir in buttermilk and remaining ingredients.

Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Add pulp to rutabaga mixture; stir well. Stuff the shells with the potato mixture, and place on a baking sheet. Bake at 375° for 10 minutes or until thoroughly heated.

Nutritional Information

Calories:

234 (4% from fat)

Fat:

1g (sat 0.3g,mono 0.1g,poly 0.3g)

Protein:

4.5g

Carbohydrate:

53.5g

Fiber:

7g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

243mg

Calcium:

96mg