Harvest Stuffed Sweets

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 4%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.5g
  • Carbohydrate: 53.5g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 243mg
  • Calcium: 96mg


  • 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


  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.
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