In 4-quart saucepan over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; simmer, uncovered, 10 minutes or until just tender. Drain.
Preheat oven to 400° F.
Melt butter in 1-quart saucepan over medium heat. Stir in brown sugar, salt and TABASCO® Sauce; stir until sugar is dissolved.
Grease 13” x 9” baking dish. Combine sweet potatoes, sliced leek, garlic and butter mixture; toss to mix well. Bake 20 minutes or until potatoes are lightly browned and cooked through.
Makes 6 servings.
Nutritional information per serving: 230 Calories, 2 g protein, 39 g carbohydrate, 8 g fat, 20 mg cholesterol, 650 mg sodium