Lemon and Cinnamon Sweet Potatoes
Recipe adapted from Tosca Reno's Eat Clean Cookbook
Serves: 6 servings
  • 3 sweet potatoes
  • 1½ cups apple juice
  • ⅓ cup agave nectar
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. grated lemon zest
  • ½ tsp. sea salt
  • 3 Tbsp extra virgin olive oil
  • Juice of one half lemon
  1. Preheat oven to 375 degrees F.
  2. Cover sweet potatoes with cold water in a large saucepan and bring to a boil. Reduce heat and allow potatoes to simmer until just tender, about 8 to 10 minutes.
  3. Drain sweet potatoes and set aside, allowing to cool. Cut potatoes into ¼-inch thick slices and lay them in a large baking dish (or a few smaller dishes) coated with cooking spray. Do not overlap potatoes.
  4. Meanwhile, combine apple juice, agave nectar, nutmeg, cinnamon, zest and salt in a medium saucepan. Bring to a boil and then simmer over low heat for about 8 minutes, whisking often.
  5. Add in olive oil and lemon juice and stir until sauce becomes a thick syrup. Pour the warm syrup over the sweet potatoes and place baking dish in the oven for 20 to 25 minutes. Serve immediately, enjoy!
Nutritional Information
Serving Size: 5 slices • Calories: 148 • Fat: 7 g • Carbs: 33 g • Fiber: 2 g • Protein: 1 g • WW Points+: 5 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/lemon-and-cinnamon-sweet-potatoes/