1/2 lb. turnips, peeled and cubed
2 sweet potatoes, peeled and cubed
1 tsp. minced fresh ginger root
1 T. reduced fat margarine
1 pkg. Artificial Sweetener
2 tsp. orange zest

In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree. In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.