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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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.