4 medium sweet potatoes (2 lb)
¼ cup butter
1½ cups packed brown sugar
¼ cup evaporated milk
1 tablespoon honey
⅓ cup chopped pecans
Calories 170; Total fat 9g; Sodium 290mg; Dietary fiber 2g; Exchanges: 1½ starch, 1½ fat; Carbohydrate Choices: 1½
1. Heat oven to 375 degrees. Line cookie sheet with foil. Pierce sweet potatoes with fork, place on cookie sheet. Bake 45 minutes to 1 hour or just until tender when pierced with fork. When cool enough to handle, peel potatoes and cut into ½ inch slices.
2. Reduce oven temperature to 350 degrees. Grease 11 x 7 inch (2 quart) glass baking dish with butter or cooking spray. Place sweet potatoes in dish.
3. In 1 quart saucepan, melt butter over medium heat. Stir in brown sugar and evaporated milk until completely incorporated. Cook and stir 2 to 4 minutes or until mixture is smooth and looks like caramel. Stir in honey and pecans. Spoon over sweet potatoes.
4. Cover, bake 30 minutes or until thoroughly heated.