MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE
 Categories: Vegetables
      Yield: 10 servings
 
      6 ea Large sweet potatoes
    1/2 c  Lightly packed brown sugar
      2 T  Cornstarch
      1 t  Lemon juice
      1 c  Sugar
    1/4 t  Ground ginger
      1 c  Unsweetened pineapple juice
      1 T  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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