Ingredients
1
can (18 ounces) vacuum-pack sweet potatoes
1/2
cup vanilla fat-free yogurt
1
tablespoon molasses
1
tablespoon butter or margarine
1/8
teaspoon salt
2
tablespoons chopped pecans
Preparation
Mash sweet potatoes in 2-quart saucepan until no lumps remain. Stir in remaining ingredients except pecans.
Heat over medium heat 6 to 7 minutes, stirring frequently, until heated through. Sprinkle with pecans.
