Pecan Sweet Potatoes

This recipe was featured in our October/November 2009 newsletter. It was adapted from the recipe in Healthy Holidays by Marilu Henner.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  medium sweet potatoes (about 3 pounds)
• 1⁄4 cup soy margarine (1/2 stick)
• 1⁄3 cup  maple sugar
• 1⁄4 cup water
• 1⁄2 teaspoon salt
• 1⁄3 cup  chopped pecans

Directions

1. Heat the oven to 350 degrees.
2. Scrub the sweet potatoes thoroughly with a vegetable brush.
3. Pierce the potatoes on all sides with a fork.
4. Place the potatoes on the oven rack.
5. Bake for 45 minutes to an hour, or until tender when pierced with a fork.
6. When cool enough to handle, peel off the skins.
7. Cut potatoes into half-inch slices.
8. In a large saucepan over medium heat, heat the margarine, maple sugar, 1/4 cup water, and salt for about 2 minutes, stirring constantly, until the mixture is smooth and bubbly.
9. Add the potatoes and pecans and stir gently until the potatoes are coated with the sauce.