Pennsylvania sweet potatoes in tangy sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Large sweet potatoes |
| 1 | cup | Sugar |
| ½ | cup | Lightly packed brown sugar |
| ¼ | teaspoon | Ground ginger |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Unsweetened pineapple juice |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Low fat margarine |
Directions
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.