Fat-Free Vegetarian Baked White and Sweet Potato Casserole

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4 md Yukon Gold Potatoes; (or any
1 lg sweet potatoes; (Or 2 medium)
1 c Apple cider; (up to 1-1/2)
1/2 tb parsley; Dried, chopped
1/2 ts Dried Rosemary
1 lg Onion; coarsely chopped
1/2 ts Granulated garlic
1/2 ts Cinnamon
Brags amino acids; to taste
White Pepper; to taste

Original recipe makes 1



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 1/2 hour covered with foil. Remove foil and bake uncovered for the last 1/2 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" on Oct 28, 1998,

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Calories Per Serving: 945 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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