Harvest Stuffed Sweets

Ingredients

• 0.3 teaspoon pepper black
• 1 cup carrots diced peeled
• 0.5 teaspoon thyme leaves dried
• 3  garlic cloves minced
• 1 tablespoon juice of lemon 
• 0.3 cup buttermilk low-fat
• 1 cup parsnips diced peeled
• 2 cups rutabaga diced peeled
• 0.5 teaspoon salt 
• 48 ounce sweet potatoes 

Equipment

• baking sheet
• sauce pan
• oven
• aluminum foil

Directions

1. Preheat oven to 37
2. Wrap potatoes in foil; bake at 375 for 1 hour or until tender.
3. Place rutabaga in a large saucepan; cover with water. Bring to a boil. Cook 5 minutes.
4. Add carrot; cook for 5 minutes.
5. Add parsnip; cook for 5 minutes or until rutabaga is tender.
6. Drain; mash vegetables to desired consistency. Stir in buttermilk and remaining ingredients.
7. Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop out pulp, leaving a 1/4-inch-thick shell.
8. Add pulp to rutabaga mixture; stir well. Stuff the shells with the potato mixture, and place on a baking sheet.
9. Bake at 375 for 10 minutes or until thoroughly heated.