2 cups dark brown sugar 3/4 cup evaporated milk 1/8 teaspoon table salt 1 cup sweet potatoes, cooked and mashed 1/2 cup chopped pecans 1 tablespoon butter
Put sugar, milk, butter and salt in large pot. Cook over medium heat until mixture reaches soft-ball stage. (Use a candy thermometer.) Remove from heat and allow to cool until hand can be held comfortably on bottom of pot.
Add sweet potato and beat until mixture looses its gloss. Add pecans and mix well. Pour into buttered pan. Cut into squares when cooled.
141 calories, 4 grams fat, 27 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.