Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)