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Cooked by: Chef / Last Modified: 5/31/2008 / Base: Vegetables / Number of Servings: 10 |
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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
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.
Ingredients:
6 Large sweet potatoes
1 Cup(s) Sugar
1/2 Cup(s) Lightly packed brown sugar
1/4 Teaspoon(s) Ground ginger
2 Tablespoon(s) Cornstarch
1 Cup(s) Unsweetened pineapple juice
1 Teaspoon(s) Lemon juice
1 Tablespoon(s) Low fat margarine |
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