Ingredients
- 3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 cup water
- 1 can (8 ounces) crushed pineapple
- 1 can (8 ounces) pineapple chunks, drained
- 1/4 cup honey
- 1/2 cup coarsely chopped pecans, optional
Directions
- Place sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain.
- Drain crushed pineapple, reserving juice. In a large bowl, combine the crushed pineapple, pineapple chunks and sweet potatoes. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine honey and reserved juice; pour over sweet potatoes.
- Bake, uncovered, at 350° for 10 minutes. Stir; sprinkle with pecans if desired. Bake 15-20 minutes longer or until heated through. Yield: 13 servings.
Nutrition Facts: 3/4 cup (calculated without pecans) equals 105 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 starch.
