Pennsylvania Sweet Potatoes In Tangy Sauce

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Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE
Categories: Vegetables
Yield: 10 servings

6 ea Large sweet potatoes
1/2 c Lightly packed brown sugar
2 T Cornstarch
1 t Lemon juice
1 c Sugar
1/4 t Ground ginger
1 c Unsweetened pineapple juice
1 T Low fat margarine

Place sweet potatoes in a large kettle and add water to cover. Cook
over medium heat until barely tender; drain. Peel and cut potatoes
into fourths. Arrange in a medium size casserole. Preheat oven to
350F. While potatoes are cooking, combine sugars, ginger and
cornstarch in a small saucepan. Add pineapple juice and lemon juice.
Stir over medium heat until sugars are dissolved and mixture starts
to bubble; stir in margarine. Pour sauce over potatoes. Bake
uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat:
trace.

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