Diabetes-Friendly Recipe: Mashed Sweet Potatoes With Toasted Pecans

— -- This low-sugar variant of a Thanksgiving favorite adds a sweet note to any holiday table.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 6

Serving Size: about 1/3 cup

Ingredients

3 large sweet potatoes (or yams)

4 tablespoons toasted pecans

1 tablespoon brown sugar

1 pinch ground cinnamon

Instructions

1. Peel the sweet potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

2. Meanwhile, toast the pecans in a nonstick skillet for 2-4 minutes or in a toaster oven and set aside.

3. Mash the potatoes and brown sugar with a potato masher or fork, or use a food mill.

4. Adjust the cinnamon to taste.

5. Transfer to a serving dish and top with the toasted pecans.

Nutrition Facts (Per Serving)

Exchanges: Starch 2 • Fat ½

Calories: 172

Calories from Fat: 34

Total Fat: 4g

Saturated Fat: 0.4g

Cholesterol: 0mg

Sodium: 17mg

Total Carbohydrate: 33g

Dietary Fiber: 3g

Sugars: 10g

Protein: 2g

Copyright 2007: American Diabetes Association

From "Diabetes Fit Food"

Reprinted with permission from The American Diabetes Association.

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