Categories: Vegetables, Sauces 
      Yield: 10 servings 
  
      6 ea Large sweet potatoes                1 c  Sugar 
    1/2 c  Lightly packed brown sugar        1/4 ts Ground ginger 
      2 tb Cornstarch                          1 c  Unsweetened pineapple juice 
      1 ts Lemon juice                         1 tb Low fat margarine 
  
  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.