Glazed Sweet Potatoes
Makes 8-1/4 cup servings

Ingredients
2-1/2 pounds fresh sweet potatoes or yams, peeled
1/4 c. margarine
2 Tbsp. brown sugar, packed to measure
2 tsp. Sweet’N Low® brown sugar substitute
1/4 c. chopped pecans

Preparation

• Cut sweet potatoes in half crosswise. Place in a large pot of water, cover, and bring to a boil.
• Boil potatoes gently until tender, approximately 20 minutes. Drain and set aside to cool.
• Preheat oven to 350 degrees. When potatoes are cool enough to handle, cut crosswise in 1/4-inch-thick slices.
• Spray 1-1/2 quart baking dish with non-stick cooking spray. Place half the potatoes in baking dish.
• Top with half the margarine, half the brown sugar, and half the Sweet’N Low.® Add the second half of the potatoes, top with remaining margarine, brown sugar and Sweet’N Low.® Finish by topping with the chopped pecans.
• Bake 20-25 minutes or until pecans begin to brown.

Serving Size: 1/4 cup or 1/8 of recipe
Exchanges Per Serving:
2 Starch
1/2 Fat
Carb Choice: 2-1/2