Pennsylvania Sweet Potatoes in Tangy Sauce

Vegetable

Ingredients

  • 6 Large sweet potatoes
  • 1/2 cup Lightly packed brown sugar
  • 2 Tbls. Cornstarch
  • 1 tsp. Lemon juice
  • 1 cup Sugar
  • 1/4 tsp. Ground ginger
  • 1 cup Unsweetened pineapple juice
  • 1 Tbls. 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.



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Submitted 6/13/05.
Source: magazine
Submitted By: Gina S
gms39@yahoo.com
Pennsylvania Sweet Potatoes in Tangy Sauce