Ingredients:
4 sweet potatoes or yams (about 1½ pounds)
¾ cup apple cider
½ cup Splenda Granular
2 tablespoons butter
Directions:
2. Boil sweet potatoes for 20-25 minutes or until nearly tender when pierced with a knife. Drain potatoes and let stand until cool enough to handle. Peel and cut potatoes into ¼ inch rounds and layer in rectangular baking dish.
3. In a small saucepan, heat apple cider over medium heat until mixture reduces by one-third to one-half. Stir in Splenda and heat 1 more minute. Remove from heat and stir in butter.
4. Pour syrup over potatoes, cover, and bake 30 minutes until very soft and hot.
Nutritional Info (per serving):
Calories 150
Fat 4.5g (3g saturated)
Carbohydrate 25g
Fiber 2g
Protein 2g
Sodium 50mg
Diabetic exchange = 2 Vegetable, ½ Fat
WW point comparison = 3 points
Additional comments:
If you have had enough of over-the-top-sweet marshmallow-and-brown sugar sweet-potato recipes try this one (with a savings of 30 grams of carbohydrate per serving). I took the classic pairing of apples and sweet potatoes and added apple cider to create a delicious butter syrup that complements the sweet potatoes instead of overpowering them.
The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.
