---------- Recipe via Meal-Master (tm) v8.01
       Title: Pennsylvania Sweet Potatoes in Tangy Sauce
  Categories: Vegetables, Sauces
       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.