Ingredients

2-1/2 lb. fresh sweet potatoes or yams, peeled
1/4 C. margarine
2 Tbsp. brown sugar, packed
2 tsp. Sweet ‘n Low Brown
1/4 C. chopped pecans

Cooking Instructions

Cut sweet potatoes in half crosswise. Place in large pot with lightly salted water to cover. Bring to a boil; boil until tender, about 20 minutes. Drain. Preheat oven to 350 degrees F. When potatoes are cool enough to handle, cut crosswise in 1/4-inch thick slices. Spray a 1-1/2 quart baking dish with nonstick cooking spray. Place half the potatoes in baking dish; top with half the margarine, half the brown sugar, and half the Sweet ‘n Low. Repeat. Top with chopped pecans. Bake 20 to 25 minutes, or until pecans begin to brown.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)