5 lg. sweet potatoes, about 3 lb., peeled & cut into 1" chunks
1/3 c. butter
1/2 c. pecan halves
1/4 c. light brown sugar, firmly packed
3/4 tsp. salt
3/4 tsp. ground cinnamon

In 3 quart saucepan over high heat, bring potatoes and enough water to cover to boil. Reduce heat to low; simmer, covered, 10 minutes until potatoes are just tender. Drain.

In 12 inch skillet over medium heat, melt butter. Add potatoes, pecans, brown sugar, salt and cinnamon. Cook about 5 minutes, stirring frequently until sugar is melted and potatoes are tender. Makes 8 servings. Per serving: 301 calories, 3 grams protein, 14 grams fat, 42 grams carbohydrate.