Pennsylvania Sweet Potatoes in Tangy Sauce
Author: Kitchens
  • 6 large sweet potatoes
  • 1 Cup sugar
  • 1/2 Cup lightly packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 Tablespoons cornstarch
  • 1 Cup unsweetened pineapple juice
  • 1 teaspoon lemon juice
  • 1 Tablespoon low fat butter
  1. 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 butter. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened.
Cal: 149, Fat: trace.
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