6 ea Large sweet potatoes

1 c Sugar

1/2 c Lightly packed brown sugar

1/4 t Ground ginger

2 T Cornstarch

1 c Unsweetened pineapple juice

1 t Lemon juice

1 T 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.