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Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (3/4 cup) equals 169 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 130 mg sodium, 29 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Sweet Potatoes and Parsnips in Light & Tasty October/November 2001, p14
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Reviewed on Oct. 11, 2008 by lillybea
am doing the prep today for our Canadian Thanksgiving tomorrow...adding spices and oil now may not be wise...will let you all know
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