| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 10 | Servings | |
INGREDIENTS
| 6 | lg | Sweet potatoes |
| 1/2 | c | Orange juice |
| 1/2 | c | Pineapple juice |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar, packed |
| 1/4 | ts | Ground ginger |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon juice |
| 1/4 | c | Amaretto |
| 1 | tb | Margarine |
INSTRUCTIONS
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 microwave safe measuring cup. Add juices. Blend well. Place in microwave on high and cook til sugars are dissolved and mixture starts to bubble; Stir in Amaretto and margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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