Ingredients:
6 large sweet potatoes
3/4 cup sugar
1/2 cup brown sugar, lightly packed
1/4 teaspoon ginger, ground
2 tablespoons cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 tablespoon butter
Directions:
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 350 F.
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 butter.
Pour sauce over potatoes.
Bake uncovered 50 to 60 min or until sauce is thickened.
Servings: 10
Time preparation: 20 min.
Time total: 120 min.