Ingredients
- 6 sweet potatoes
- 1 c unsweetened pineapple juice
- 1 c sugar
- 1/2 c packed brown sugar (lightly)
- 2 t cornstarch
- 1 t lemon juice
- 1 t low fat margarine
- 1/4 t ginger (ground)
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.
