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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.
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