Title: Glazed Sweet Potatoes
Categories: Diabetic Vegetable Side
Yield: 8 Sweet ones

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

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 crosswise 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. Food Exchanges per serving: about 1 vegetable exchange + 1 fat exchange.(I try not to use any more fat then really necessary)

Calories: 250 per serving. Calories saved: 105 per serving.

Source: From the box of Sweet'n Low Brown Brought to you and yours via Nancy O'brion and her Meal-Master

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