One Potato, Two Potato
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
sweet potatoes, or yams
thinly sliced |
|
| 4 | cups |
new potatoes
thiny sliced |
|
| 1 | x |
margarine
|
*
|
| 4 | tablespoons |
onions
minced |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
milk, skim
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sweet potatoes, or yams
thinly sliced |
|
| 946 | ml |
new potatoes
thiny sliced |
|
| 1 | x |
margarine
|
*
|
| 6E+1 | ml |
onions
minced |
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
milk, skim
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
Directions
Coat a baking dish with vegetable spray.
Place one layer of sliced sweet potatoes, then one layer of new potatoes.
Sprinkle with the butter substitute, 1 tablespoon of onion, a sprinkle of pepper, and repeat this layering until all potatoes are used.
Pour the skim milk over the potatoes.
Cover, and bake at 375℉ (190℃). for 40 to 45 minutes or until potatoes are done.
Uncover and bake an additional 10 minutes. Garnish and serve with fresh parsley.
