Low Fat Recipe Good source of Vitamins.

Number of Servings: 6

Ingredients:

• 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

Instructions:

• 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)

Serving Size: 1/2 cup

Per Serving: Calories 172, Carbohydrate 33 g, Fat 4 g, Saturated Fat 1 g, Fiber 3 g, Protein 2 g, Sodium 17 mg

Tags: Sweet Potatoes