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

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.