MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE
  Categories: Vegetables
       Yield: 10 servings
  
       6 ea Large sweet potatoes
     1/2 c  Lightly packed brown sugar
       2 T  Cornstarch
       1 t  Lemon juice
       1 c  Sugar
     1/4 t  Ground ginger
       1 c  Unsweetened pineapple juice
       1 T  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.
  
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