Title: Glazed sweet potatoes
 Categories: Diabetic, Vegetables, Side dishes
      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.