6 lg Sweet potatoes
1/2 c  Orange juice
1/2 c  Pineapple juice
1/2 c  Sugar
1/2 c  Brown sugar, packed
1/4 ts Ground ginger
2 tb Cornstarch
1 ts Lemon juice
1/4 c  Amaretto
1 tb 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 e safe
measuring cup. Add juices. Blend well. Place in microwave on high and cook
til sugars are dissolved and mixture starts to bubble; Stir in Amaretto and
margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until
sauce is thickened.