Title: Pennsylvania Sweet Potatoes in Tangy Sauce
Categories: Vegetable Sauce
Yield: 10 Servings
| 6 | | Large sweet potatoes |
| 1/2 | c | Lightly packed brown sugar |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon juice |
| 1 | c | Sugar |
| 1/4 | ts | Ground ginger |
| 1 | c | Unsweetened pineapple 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.