Pennsylvania Sweet Potatoes in Tangy Sauce

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Title: Pennsylvania Sweet Potatoes in Tangy Sauce
Categories: Vegetables, Sauces
Yield: 10 servings

6 ea Large sweet potatoes 1 c Sugar
1/2 c Lightly packed brown sugar 1/4 ts Ground ginger
2 tb Cornstarch 1 c Unsweetened pineapple juice
1 ts Lemon juice 1 tb 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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