Pennsylvania sweet potatoes in tangy sauce
Sweet Sauces Vegetables
Last updated 6/12/2012 12:50:18 AM. Recipe ID 11763. Report a problem with this recipe.
Title: Pennsylvania sweet potatoes in tangy sauce
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:
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