2 1/2 lb Fresh sweet potatoes; 2 tb Sweet'n Low brown sugar
1/4 c Margarine; -substitute
2 tb Brown sugar; packed to 1/2 c Pecans; chopped
-measure.
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 1/4 slices. Spray 1 1/2
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
