| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Diabetic |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh sweet potatoes or yams, peeled |
| 1/4 |
c |
Margarine |
| 2 |
tb |
Brown sugar, packed |
| 2 |
ts |
Sweet'N Low Brown |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
1. 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 20
minutes. Drain.
2. Preheat oven to 350°. When potatoes are cool enough to handle, cut
crosswise in 1/4-inch thick slices.
3. Spray 1-1/2 quart baking dish with nonstick cooking spray. Place half
the potatoes in baking dish; top with half the margarine, half the brown
sugar and half the Sweet'N Low. Repeat. Top with chopped pecans.
4. Bake 20 to 25 minutes or until pecans begin to brown. Makes 8
servings.
Per Serving: 236 calories, <3 g protein, 40 g carbohydrate, 8 g fat, 0
mg cholesterol, 82 mg sodium
Diabetic Exchanges: 2 starch/bread exchanges, 1 fat exchange
From Sweet 'N Low Formatted by R. Thompson
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
01, 98
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