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Sweet Potatoes and Parsnips

4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large sweet onion, cut into wedges
1/4 cup Crisco® Light Olive Oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut sweet potatoes in half lengthwise. Cut each half lengthwise into
four pieces, then into 3-in. slices. Cut parsnips into quarters, then
into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt.
microwave-safe baking dish. Cover and microwave on high for 1 to

Printed from tasteofhome.com Nov 19, 2008

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Sweet Potatoes and Parsnips cont.

1-1/2 minutes; stir. Cover and cook 30 seconds longer or until
vegetables are crisp tender. Add remaining ingredients; toss to coat.
Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with
cooking spray. Bake, uncovered, at 425° for 20-25 minutes or
until vegetables are tender, stirring occasionally.

Yield: 10 servings.