Winter warmth: seasonal sweet potato recipes - Food: easy and healthful recipes

Better Nutrition, Dec, 2003

1. Preheat oven to 450F. Spray a 9x13-inch baking pan with nonstick cooking spray. Arrange half of parsnips in a single layer in bottom of pan. Top with half of potatoes. Drizzle I tablespoon oil over potatoes. Sprinkle with 1/4 teaspoon each of salt and pepper.

2. Layer with half of onions and half of sweet potatoes. Sprinkle with teaspoon of salt. Top with half of apples.

3. Layer with remaining parsnips and potatoes, and sprinkle with teaspoon each of salt and pepper. Top with remaining onions and sweet potatoes, and sprinkle with remaining 1/4 teaspoon salt. Top with remaining apples.

4. Drizzle remaining 1 tablespoon oil over all. Cover tightly with foil. Bake until the vegetables are tender, about 45 minutes. Uncover, and sprinkle herbs on top. Bake for 20 minutes, or until vegetables are lightly browned. Let stand for 10 minutes before slicing.

PER SERVING: 154 CAL; 3G PROT; 3.7G TOTAL FAT (0.5G SAT. FAT); 29G CARB; 0MG CHOL; 301MG SOD; 5G FIBER

Adapted from Recipes for a Healthy Heart (Rebus) with permission from The Johns Hopkins Cookbook Library.