Recipe - Pennsylvania Shoo-Fly Pie

6 Large sweet potatoes
One half cup Lightly packed brown sugar
2 tablespoon Cornstarch
1 teaspoon Lemon juice
1 cup Sugar
One fourth teaspoon Ground ginger
1 cup Unsweetened pineapple juice
1 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip