Instructions: Place sweet potatoes in a large pot and add water. Simmer over medium heat until almost tender, about 25 minutes; drain and let cool.

Peel potatoes and cut into quarters. Arrange in a 2-quart rectangular baking dish. Preheat the oven to 350 F.

Combine sugar, brown sugar, cornstarch and ginger in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until dissolved and mixture starts to bubble. Stir in butter to melt.

Pour sauce over sweet potatoes and bake, uncovered, for 50 to 60 minutes or until sauce is thickened and bubbly.

Serves 10

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