1 lb small red potatoes
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese|Cut the potatoes into 1/4 in thick slices; toss with oil. Place in a single layer in a greased 13in x 9in x 2in baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender. Yield: 4 servings.
1 1/2 lb sweet potatoes, peeled, quartered (about 5 cups)
2 tablespoons Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
1/2 cup finely chopped onion
1/2 cup Breakstone’s Reduced Fat or Knudsen Light Sour Cream
1 tablespoon brown sugar|Cook sweet potatoes in boiling water in large saucepan 10 min or until tender. Remove potatoes from saucepan; drain.
Heat dressing in same saucepan on medium-high heat. Add onion; cook and stir 5 min. Reduce heat to medium.
Add sweet potatoes; mash lightly. Add remaining ingredients; cook until heated through, stirring occasionally. Makes 8 servings, 1/2 cup each.