Title: My Candied Yams
Categories: Vegetable
Yield: 10 Servings
| 6 | lg | Sweet potatoes |
| 1/2 | c | Orange juice |
| 1/2 | c | Pineapple juice |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar, packed |
| 1/4 | ts | Ground ginger |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon juice |
| 1/4 | c | Amaretto |
| 1 | tb | 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.