Pennsylvania Sweet Potatoes In Tangy Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 10 | Servings | |
INGREDIENTS
| 6 | Large sweet potatoes | |
| 1/2 | c | Lightly packed brown sugar |
| 2 | T | Cornstarch |
| 1 | t | Lemon juice |
| 1 | c | Sugar |
| 1/4 | t | Ground ginger |
| 1 | c | Unsweetened pineapple juice |
| 1 | T | Low fat 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 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 17.2mg
Potassium: 48.9mg
Carbohydrates: 35.5g
Fiber: <1g
Sugar: 33.1g
Protein: <1g