Yield: 4 servings Source: "The Best Diabetes Cookbook" by Katherine E. Younker INGREDIENTS - 1-1/2 cups cubed peeled sweet potatoes - 3/4 pound brussels sprouts, cut in half - 1 tablespoon margarine - 1/2 cup chopped onion - 1 teaspoon crushed garlic - 1/4 cup chicken stock - 4 teaspoons brown sugar or honey - 1/4 teaspoon cinnamon - 2 tablespoons pecan pieces, toasted DIRECTIONS In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve. Repeat with brussels sprouts. Set aside. In nonstick skillet, melt margarine; saute onion and garlic just until tender. Add sweet potatoes, brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 minute or until vegetables are tender. __________ NOD32 2895 (20080222) Information __________ This message was checked by NOD32 antivirus system. http://www.eset.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
