Sweet Potato Stew

1 cup chopped yellow onion

1 cup chopped celery

1 cup peeled, grated sweet potatoes

1 cup vegetable low-sodium broth or water

2 slices bacon, cooked and crumbled

1 cup fat-free half and half

Ground black pepper

¼ cup minced parsley

  1. Place onion, celery, sweet potato, broth and bacon in slow cooker on LOW

    2. setting.

    Cover and cook 6 hours.

  2. Turn slow cooker to HIGH. Add half and half, using just enough to bring stew to desired consistency. Add more water, if needed.

    3. Cook about 30 minutes or until hot.

  3. Season to taste with pepper. Stir in fresh parsley.

Makes 4 servings (1-1/2 cups per serving)

DIETARY EXCHANGES: 1 Starch, ½ Fat 

NUTRIENTS PER SERVING:

Cal: 112 Cal. From Fat: 13%

Total Fat: 2 g Sat. Fat: < 1 g

Carb: 18 g Protein: 5 g

Chol: 13 mg Sodium: 280 mg

Fiber 2 g

– Source: Diabetic Cooking, Jan/Feb., 2005