Title: Pennsylvania sweet potatoes in tangy sauce
 Categories: Vegetables
      Yield: 10 Servings
 
      6 ea Large sweet potatoes
      1 c  Sugar
    1/2 c  Lightly packed brown sugar
    1/4 ts Ground ginger
      2 tb Cornstarch
      1 c  Unsweetened pineapple juice
      1 ts Lemon 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. Cal: 149, Fat:
  trace.