Ingredients:
6 large sweet potatoes, scrubbed
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1/4 teaspoon Watkins Ginger
2 tablespoons cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 tablespoon low-fat margarine
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 degrees. While potatoes are cooking, combine sugars, ginger and conrstarch 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 minutes or until sauce is thickened.
10 – 1/2 cup servings.
This is good with orange juice and orange marmalade, use 1/2 cup of each instead of the pineapple juice.
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