Glazed sweet potatoes

Yield: 8 sweet ones

Measure Ingredient
2½ pounds Fresh sweet potatoes;
¼ cup Margarine;
2 tablespoons Brown sugar; packed to measure.
2 tablespoons Sweet'n Low brown sugar substitute
½ 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 ¼ slices. Spray 1½ 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

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