Minutes to Prepare: 20
Minutes to Cook: 90
Number of Servings: 6 (although I usually eat two at a sitting)
Ingredients
6 cups (two extra large) chopped Sweet Potato (with skin)
4 cups chopped Butternut Squash (Medium)
8 medium chopped Potatoes (white, yellow, and/or red)
4 large chopped Onions
15 crushed cloves of Garlic
6 slices Turkey Bacon
1/2 cup Olive Oil
2 Tablespoons Tony Chachere's Creole Seasoning
Directions
Chop all vegetables into large pieces (1" cubes).
Grease bottom of 12 x 16 glass or metal pan with a little olive oil, and dump veggies and garlic cloves in. Pour remaining olive oil over veggies. Sprinkle liberally with Tony Chachere's (or make your own mixture from black pepper, red pepper, chili powder, salt, and onion & garlic powders). Use your hands to mix thoroughly.
Layer 6 strips of turkey bacon across top, and cover with tin foil.
Bake at 350 for 60 minutes;
then mix and bake at 450 for 20 minutes;
uncover and finish baking for 10 minutes more.
Serving Size: Makes 6 large portions (you'll want two)
Tips: You can make this an artery-clogging delight by replacing turkey bacon with pork bacon and adding two sliced kielbasa to the mix.
Nutrition:
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 661.3
Total Fat 21.3 g
Saturated Fat 3.6 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 14.4 g
Cholesterol 15.0 mg
Sodium 1,511.9 mg
Potassium 2,325.7 mg
Total Carbohydrate 109.4 g
Dietary Fiber 15.2 g
Sugars 17.0 g
Protein 12.6 g
Vitamin A 431.6 %
Vitamin B-12 0.0 %
Vitamin B-6 86.7 %
Vitamin C 138.0 %
Vitamin D 0.0 %
Vitamin E 21.5 %
Calcium 16.4 %
Copper 67.7 %
Folate 17.7 %
Iron 23.7 %
Magnesium 32.7 %
Manganese 90.8 %
Niacin 41.7 %
Pantothenic Acid 53.1 %
Phosphorus 37.7 %
Riboflavin 22.9 %
Selenium 6.7 %
Thiamin 42.8 %
Zinc 15.9 %
