Candied Yams

Whether called yams or sweet potatoes in your family,
the sweet goodness of this dish is the same!

Ingredients

1/3 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon flour
1 tablespoon margarine
1 can (40 ounces) cut sweet potatoes in syrup, drained, sliced

NOTE: Two pounds fresh sweet potatoes can be substituted for the canned. Peel and slice potatoes. Cook, covered, in medium saucepan in 2 to 3 inches of simmering water until fork-tender, about 10 minutes. Drain well, cool slightly, and proceed with recipe)

Method

Combine brown sugar, corn syrup, flour, and margarine in small saucepan; heat just to boiling, stirring constantly, and remove from heat.
Layer sweet potatoes in 10 X 6 inch baking dish, spooning glaze between each layer and over the top. Bake, uncovered, at 350 degrees until hot, 25 to 30 minutes.

If marshmallows are a must, add them
10 minutes before the end of baking time.

Yield: 8 - 10 servings

PER SERVING:	EXCHANGES:
Calories: 176 % Calories from fat: 8 Fat (gm): 1.5 Satureated fat (gm): 0.3 Cholesterol (mg): 0 Sodium (mg): 63 Protein (gm): 1.5 Carbohydrate (gm): 39.5	Milk: 0:0 Vegetable: 0:0 Fruit: 0:0 Bread: 2.5 Meat: 0:0 Fat: 0:0

This recipe is excerpted from the book 1,001 Low-Fat Vegetarian Recipes, edited by Sue Spitler with Linda R. Yoakam, R.D., M.S. Reprinted with permission of the publisher, Surrey Books, http://surreybooks.com

Info/Order this book.

About The Author

Sue Spitler's comfortable kitchen in Long Beach, Indiana, has been the wellspring for the thousands of recipes included in her bestselling "1,001" cookbook series 1,001 Low-Fat Recipes, 1,001 Low-Fat Desserts, 1,001 Low-Fat Vegetarian Recipes, and now 1,001 More Low-Fat Recipes. Linda R. Yoakam, R.D., M.S., is a nutritional expert with an extensive practice in the Chicago area.

Info/Order this book.

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