Pennsylvania Sweet Potatoes In Tangy Sauce Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
6 each: Large sweet potatoes,
1 cup: Sugar,
1/2 cup: Lightly packed brown sugar,
1/4 tsp: Ground ginger,
2 tbsp: Cornstarch,
1 cup: Unsweetened pineapple juice,
1 tsp: Lemon juice,
1 tbsp: 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
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables