|4 mediums||-size sweet potatoes;|
|2 tablespoons||Balsamic vinegar;|
|Pepper to taste;|
|1 tablespoon||Fresh parsley; chopped|
Place potatoes in a large saucepan and cover with water. Bring to a boil and cook potatoes 30 to 40 minutes or until tender. Remove potatoes and peel. Cut in slices ½" thick and arrange in a serving dish. Sprinkle with balsamic vinegar pepper and parsley. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE; CAL: 119; CHO: 0mg; CAR: 28g; PRO: 2g; SOD: 12mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.
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