Harvest Stuffed Sweets

Cooking Light
6 servings


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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


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.

Created date

October 2002

Nutritional Information

Calories 234
Caloriesfromfat 4 %
Fat 1 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 4.5 g
Carbohydrate 53.5 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 243 mg
Calcium 96 mg