Sweet Potatoes with Praline Sauce
Praline Sweet Potatoes
8 medium sweet potatoes (about 5 lbs), peeled and cut into thirds
1/4 cup Splenda
1 cup pecans (4 ounces)
5 TB Smart Balance spread
1/2 cup LOL Half and Half
1 ¼ teaspoons salt
1. In 8-quart saucepot heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 20-25 min., until fork tender. Drain, return to saucepot.
2. Meanwhile, grease cookie sheet. In 1-quart sauce pan, heat Splenda and ¼ cup water, stirring gently, over low heat until Splenda dissolves. Increase heat to medium and boil rapidly, without stirring, about 7 min, until syrup turns light golden brown.
3. Stir in pecans and 2 TB Smart Spread until combined. Spread pecan mixture into a thin layer on cookie sheet; cool.
4. In saucepot with sweet potatoes, add in half and half, salt and remaining 3 TB Smart Spread. With potato masher, mash potatoes until almost smooth. Heat mixture over low heat.
To serve, spoon mashed sweet potatoes into large bowl. Break pecan mixture into small pieces and sprinkle on top.
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