Maple Pecan-Glazed Sweet Potatoes(Low-Fat)

1. 1

   In small bowl, combine 2 tablespoons of the apple juice and the cornstarch; mix well.

2. 2

   Set aside.

3. 3

   In large skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well.

4. 4

   Bring to a boil.

5. 5

   Add potatoes; stir to coat well. Return to a boil.

6. 6

   Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.

7. 7

   Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened.* Pour into ungreased 8-inch square (1 1/2-quart) baking dish; cover tightly with foil.

8. 8

   Refrigerate up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.