About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

Candied Sweet Potatoes

Makes 4 servings
1 serving = @1 cup
5 PointsPlus per serving

2 large sweet potatoes, @2 lbs, peeled halved lengthwise & cut crosswise into 2" thick pieces
1/4 cup orange juice
2 TBSP packed light brown sugar
2 TBSP maple syrup
1 TBSP reduced-calorie margarine, melted
1/2 tsp table salt

Preheat oven to 375 degrees.

Place sweet potatoes in a large saucepan & pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes until potatoes are fork tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.

Whisk together juice, sugar, syrup, margarine and salt. Pour mixture over sweet potatoes.

Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more until sauce is thick and bubbly. Stir once again before serving.

Okay....I made them this way and figured out it was alot more work than it needed to be. So here's MY SPIN on it and it comes out to about the same points value:

2 large or 4 small to medium sweet potatoes, peeled and sliced (NOT lengthwise) @1/2" thick
2 TBSP I Can't Believe It's Not Butter1
/4 cup Splenda Brown Sugar Blend
2 TBSP sugar-free maple (pancake) syrup

Put all the ingredients in a large saucepan over medium heat and cook until the potatoes are tender.....I do them until they're kind of falling apart....stirring frequently. Takes maybe 30 minutes or so. YUM!!!!!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

No comments:

Post a Comment