Glazed Sweet Potatoesdiabetic, side dishes, vegetables 2 1/2 lb fresh sweet potatoes 1/4 cup margarine 2 tablespoon brown sugar; packed to measure. 2 tablespoon sweet'n low brown sugar substitute 1/2 cup pecans; chopped Cut sweet potatoes in half crosswise. Place in large pot with lightly salted water to cover. Bring to a boil and boil until tender, about so minutes. Drain Preheat oven to 350 degrees. When potatoes are cool enough to handle, cut crosswize in 1/4 slices. Spray 1 1/2 quart baking dish with non-stick cooking spray. Place half the potatoes in the baking dish, top with margarine, half brown sugar and half the Sweet' n Low Brown. Repeat. Top with chopped pecans. Bake 20 - 25 minutes or until pecans begin to brown. Makes 8 Servings. Calories: 250 per serving. Calories saved: 105 per serving. Souce: From the box of Sweet'n Low Brown Brought to you and yours via Nancy O'brion and her Meal-Master |
