Glazed Sweet Potatoes (sweet ‘n Low)

Be patient. Is God not fast enough? Are His answers too tough? A quick sympathy from a friend may suggest that you simply drop out, be good to yourself, get away from it all. Someone else will be sure to say, “You need counsel.” Are you sure? One hour at the foot of the Cross may obviate the necessity of professional counseling (no such thing existed until the twentieth century – what did folks do before then?).

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Vegetables	8	Servings

INGREDIENTS

2 1/2	lb	Fresh sweet potatoes or
		yams peeled
1/4	c	Margarine
2	T	Brown sugar, packed
2	t	Sweet'N Low Brown
1/4	c	Chopped pecans

INSTRUCTIONS

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. Preheat oven to 350Ã¸. When potatoes are cool enough
to handle, cut crosswise in 1/4-inch thick slices. 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. 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

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”