Brussels Sprouts With Pecans and Sweet Potatoes

This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups sweet potatoes, peeled, cut in 1 inch cubes
• 3⁄4 lb Brussels sprout, cut in half
• 1  tablespoon butter
• 1⁄2 medium onion, chopped
• 1 -2  garlic clove, minced
• 1⁄4 cup  chicken stock
• 4  teaspoons brown sugar or 4  teaspoons honey
• 1⁄4 teaspoon cinnamon
• 2  tablespoons pecan pieces, toasted

Directions

1. Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
2. Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
3. In nonstick skillet, melt the butter, saute onion and garlic just until tender.
4. Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.