Maple Pecan-Glazed Sweet Potatoes(Low-Fat)

In small bowl, combine 2 tablespoons of the apple juice and the cornstarch; mix well.

Set aside.

In large skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well.

Bring to a boil.

Add potatoes; stir to coat well. Return to a boil.

Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.

Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened.* Pour into ungreased 8-inch square (1 1/2-quart) baking dish; cover tightly with foil.

Refrigerate up to 24 hours.