Harvest Stuffed Sweets

Name: Harvest Stuffed Sweets
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

10 ingredients

4 steps

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

Directions

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.