| 1 | Place sweet potatoes in a large kettle and add water to cover. |
| 2 | Cook over medium heat until barely tender; drain. |
| 3 | Peel and cut potatoes into fourths. |
| 4 | Arrange in a medium size casserole. |
| 5 | Preheat oven to 350°F. |
| 6 | While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. |
| 7 | Add pineapple juice and lemon juice. |
| 8 | Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. |
| 9 | Pour sauce over potatoes. |
| 10 | Bake uncovered 50 to 60 min or until sauce is thickened. |
| 11 | Cal: 149, fat: trace. |
