Fat-free vegetarian baked white and sweet potato casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Yukon Gold Potatoes; (or any white potato) |
| 1 | large | Or 2 medium sweet potatoes |
| 1 | cup | Apple cider; (up to 1-1/2) |
| ½ | tablespoon | Dried chopped parsley |
| ½ | teaspoon | Dried rosemary |
| 1 | large | Onion coarsely chopped |
| ½ | teaspoon | Granulated garlic |
| ½ | teaspoon | Cinnamon |
| Brags amino acids to taste or Herbamare Aromatic Sea Salt | ||
| White Pepper to taste | ||
Directions
Any of the ingredients may be reduced, increased or omitted to suite taste and texture.
Peel potatoes and chop into quarters. Spray an oblong casserole dish with Pam. Place potatoes and chopped onion in the casserole dish and pour on the apple cider. Sprinkle the chopped parsley, rosemary, garlic, pepper, cinnamon on top of vegetables. Stir to spread evenly over the vegetables.
Bake in a 350 degree oven for one hour. First ½ hour covered with foil.
Remove foil and bake uncovered for the last ½ hour. After baking sprinkle with Braggs Amino Acids or Herbamare Aromatic Sea Salt to suite taste.
Serves 4 - 6. This dish is just delicious.
Posted to fatfree digest by "anglstar" <anglstar@...> on Oct 28, 1998, converted by MM_Buster v2.0l.