Candied Sweet Potatoes With Pecan Topping
Low Fat Recipe Good source of Vitamins.
3 large sweet potatoes, peeled and cut in cubes
4 tablespoons pecans
2 tablespoons unsalted butter
1 tablespoon brown sugar substitute
1 teaspoon ground cinnamon
Place the cubed sweet potatoes in a large saucepan. Fill the pan with cold water just high enough to cover the potatoes. Place over medium high heat. Bring the potatoes to a quick boil. Continue boiling 20 minutes or until the potatoes is fork tender. Drain the potatoes thoroughly. Place a skillet over low heat. Add the butter and allow it to melt completely. Add the pecans and toast for 3 minutes turning a couple of times during cooking. Be careful not to over cook the pecans they can burn easily. Remove the pecans to a paper towel. Place the potatoes in a large bowl. Add the brown sugar substitute. Mash the potatoes and sugar together with a potato masher. Sprinkle in the cinnamon. Stir to combine the flavors. Cover the top with the toasted pecans before serving.
Nutritional Information (Approximate Values)
Number of Servings: 6
Serving Size: 1/2 cup
Carbohydrate 33 g
Fat 4 g
Saturated Fat 1 g
Fiber 3 g
Protein 2 g
Sodium 17 mg
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