1. 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 20 minutes. Drain.
2. Preheat oven to 350ø. When potatoes are cool enough to handle, cut crosswise in 1/4-inch thick slices.
3. Spray 1-1/2 quart baking dish with nonstick cooking spray. Place half the potatoes in baking dish; top with half the margarine, half the brown sugar and half the Sweet'N Low. Repeat. Top with chopped pecans.
4. Bake 20 to 25 minutes or until pecans begin to brown. Makes 8 servings.
Per Serving: 236 calories, <3 g protein, 40 g carbohydrate, 8 g fat, 0 mg cholesterol, 82 mg sodium
Diabetic Exchanges: 2 starch/bread exchanges, 1 fat exchange
From Sweet 'N Low Formatted by R. Thompson Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 01, 98
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