| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
10 |
Servings |
INGREDIENTS
| 6 |
|
Large sweet potatoes |
| 1/2 |
c |
Lightly packed brown sugar |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Lemon juice |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Ground ginger |
| 1 |
c |
Unsweetened pineapple juice |
| 1 |
tb |
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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