If you have had enough of over-the-top-sweet marshmallow-and-brown sugar sweet-potato recipes try this one (with a savings of 30 grams of carbohydrate per serving). I took the classic pairing of apples and sweet potatoes and added apple cider to create a delicious butter syrup that complements the sweet potatoes instead of overpowering them.


  • 4 sweet potatoes or yams (about 1½ pounds)
  • 3/4 cup apple cider
  • 1/2 cup Splenda Granular
  • 2 tablespoons butter


  1. Preheat oven to 350°F.
  2. Boil sweet potatoes for 20-25 minutes or until nearly tender when pierced with a knife. Drain potatoes and let stand until cool enough to handle. Peel and cut potatoes into 1/4 inch rounds and layer in rectangular baking dish.
  3. In a small saucepan, heat apple cider over medium heat until mixture reduces by one-third to one-half. Stir in Splenda and heat 1 more minute. Remove from heat and stir in butter.
  4. Pour syrup over potatoes, cover, and bake 30 minutes until very soft and hot.

Food Exchanges: 1/2 Fruit

Nutritional Info (per serving):
Makes 6 Servings
Calories: 150
Fat: 4.5g
Saturated Fat: 3g
Carbohydrate: 25g
Fiber: 2g
Protein: 2g
Sodium: 50mg

Recipe courtesy of Marlene Koch, RD, who is a registered dietitian and has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and dlife.com.

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