2 large sweet potatoes
1 1/2 C chicken broth
1 T - RC margarine
1 T flour
1/4 tsp ground ginger
1 C- FF evaporated milk
1 T chopped pecans (optional)
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven allow to cool. When cool, remove and discard skin; chop.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute ,stir in sweet potato mixture and remaining broth.
Cook, stirring, until heated through, about 5 minutes more.
Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
Per Serving (excluding unknown items): 165 Calories; 4g Fat (19.2% calories from fat); 8g Protein; 25g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 403mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.