Maple Pecan-Glazed Sweet Potatoes(Low-Fat) - cooking recipe

Ingredients

1 c. apple juice
4 tsp. cornstarch
1/2 c. maple-flavored syrup
1/2 tsp. cinnamon
1 Tbsp. margarine or butter
1/8 tsp. salt
2 lb. sweet potatoes (about 3 large), peeled, cut into 3/4-inch cubes (about 5 c.)
2 Tbsp. chopped pecans

Preparation

In small bowl, combine 2 tablespoons of the apple juice and the cornstarch; mix well.
Set aside.
In large skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well.
Bring to a boil.
Add potatoes; stir to coat well. Return to a boil.
Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened.* Pour into ungreased 8-inch square (1 1/2-quart) baking dish; cover tightly with foil.
Refrigerate up to 24 hours.