| 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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