Ingredients
- 6 sweet potatoes
- 240 ml unsweetened pineapple juice
- 200 gr sugar
- 110 gr packed brown sugar (lightly)
- 5 gr cornstarch
- 5 ml lemon juice
- 3 gr low fat margarine
- 1 gr 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.
