Caramel Sweet Potatoes

I borrowed this from a thread on the Al forum. Hope they don't mind..teehee! I will be replacing the sweet potato casserole (originally planned for Thanksgiving) with this recipe. It sounds wonderful and NO ONE needs all that sugar anyway!!! Looking forward to giving it a try!




4 to 6 large sweet potatoes (about 4 pounds)
2 teaspoons salt
1/2 cup DaVinci Sugar Free Caramel or English Toffee Syrup
1/2 cup butter, melted
1 teaspoon ground cinnamon
Whole or chopped pecans

Cook potatoes in lightly salted boiling water 25 to 35 minutes, until fork tender. Drain and when cool enough to handle, peel and mash the potatoes. Add DaVinci syrup, butter, and cinnamon; beat until fluffy and smooth. May be prepared in advance to this stage.
Spoon mixture into buttered 3-quart baking dish and arrange pecans on top. Bake at 350 degrees for 35 minutes.

Makes eight, ½ cup servings

Per Serving: 75 Cal; 2 g Protein; 2 g Tot Fat; 12 g Carb; 0 g Sugar