Recipe for Pennsylvania Sweet Potatoes In Tangy Sauce


6 each large sweet potatoes
1 cup sugar
1/2 cup lightly packed brown sugar
1/4 teaspoon ground ginger
2 tablespoon cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 tablespoon 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.

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