| 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 350ø. 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
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