Pennsylvania Sweet Potatoes in Tangy Sauce

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.