Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Sweet potatoes |
| ½ cup | Orange juice |
| ½ cup | Pineapple juice |
| ½ cup | Sugar |
| ½ cup | Brown sugar, packed |
| ¼ teaspoon | Ground ginger |
| 2 tablespoons | Cornstarch |
| 1 teaspoon | Lemon juice |
| ¼ cup | Amaretto |
| 1 tablespoon | 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 microwave safe measuring cup. Add juices. Blend well. Place in microwave on high and cook til sugars are dissolved and mixture starts to bubble; Stir in Amaretto and margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened.
Posted to Recipe Archive - 27 October 96 Date: Sun, 27 Oct 96 12:24:27 EST submitted by: h.m.peagram@...