SUBMITTED BY Rick Thompson
Low Fat Recipe Good source of Vitamins.
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 overcook 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.
Number of Servings: 6
Serving Size: 1/2 cup
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