Pennsylvania Sweet Potatoes in Tangy Sauce
Yield
10 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet potatoes, or yams
large |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
brown sugar
lightly packed |
*
|
| ¼ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
pineapple juice
unsweetened |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
margarine
low fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
sweet potatoes, or yams
large |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
brown sugar
lightly packed |
*
|
| 1.3 | ml |
ginger
ground |
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
pineapple juice
unsweetened |
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
margarine
low fat |
|
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 350℉ (180℃).
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.
