2 1/2 lb Fresh sweet potatoes
1/4 cup Margarine
2 tbsp Brown sugar, packed to measure.
2 tbsp Sweet'n Low brown sugar substitute
1/2 cup Pecans, chopped
Directions
Cut sweet potatoes in half crosswise. Place in large pot with lightly
salted water to cover. Bring to a boil and boil until tender, about
so minutes. Drain Preheat oven to 350 degrees. When potatoes are
cool enough to handle, cut crosswize in 1/4 slices. Spray 1 1/2
quart baking dish with non-stick cooking spray. Place half the
potatoes in the baking dish, top with margarine, half brown sugar and
half the Sweet' n Low Brown. Repeat. Top with chopped pecans. Bake
20 - 25 minutes or until pecans begin to brown. Makes 8 Servings.
Calories: 250 per serving.
Calories saved: 105 per serving.
Souce: From the box of Sweet'n Low Brown
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 8 sweet ones
Glazed Sweet Potatoes Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. In practice though, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Moving our culinary historical trip onwards, there are two interesting recipe books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that we all know today, but instead accounts of the types of meals cooked for the rich. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the East, such as parsley, basil and rosemary. These new culinary innovations created an eruption in manuscripts on cooking, most of which are kept safe in private cookery archives. When we get to the 20th century, recipe books are starting to become popular mostly as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Glazed Sweet Potatoes recipe.
