Pennsylvania Sweet Potatoes In Tangy Sauce
- 10 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.