Pennsylvania Sweet Potatoes in Tangy Sauce
(10 servings)

6 Large sweet potatoes
1/2 c Lightly packed brown sugar
2 tb Cornstarch
1 ts Lemon juice
1 c Sugar
1/4 ts Ground ginger
1 c Unsweetened pineapple juice
1 tb 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.