So I’ve been on this new clean eating kick for over a week now and let me just say, it’s ahhh-mazing. I feel so much healthier, I have a ton more energy and the best part is I already lost about 5 pounds! Yes granted it’s mostly water weight (I know…I actually cut out diet coke *insert GASP here*) but hey, I’ll take it!
I thought this was going to be a rough transition, but it really hasn’t been that bad. I plan all my meals a week in advance and have been trying out new recipes almost every night. Why drown your food in heavy sauces filled with disgusting fat and other ingredients you probably can’t pronounce when you have an abundance of herbs, spices and fresh ingredients at your disposal?? I’ve always tried to eat healthy, but educating myself on the art of eating clean has truly opened my eyes to a whole new outlook on eating right.
Ok so let’s discuss, as you know I’ve been trying out new recipes all week since (let’s be honest) I just so happen to be the pickiest person alive and have a tough time straying away from, what I consider, the norm. This sweet potato dish is seriously a new favorite of mine and one I would literally eat sans diet! It tastes incredibly indulgent, is super filling and makes a great side dish to pretty much anything!
I absolutely loved making this not only because it was completely effortless to whip together, but my kitchen smelled of citrus and spices for hours after. Some might argue that this is more of a Fall recipe, however I dispute that claim as this is just too delicious not to make all the time.
Go ahead and get started tonight!
Lemon and Cinnamon Sweet Potatoes
Recipe adapted from Tosca Reno’s Eat Clean Cookbook
- 3 sweet potatoes
- 1 1/2 cups apple juice
- 1/3 cup agave nectar
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. grated lemon zest
- 1/2 tsp. sea salt
- 3 Tbsp extra virgin olive oil
- Juice of one half lemon
- Preheat oven to 375 degrees F.
- 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.
- Drain sweet potatoes and set aside, allowing to cool. Cut potatoes into 1/4-inch thick slices and lay them in a large baking dish (or a few smaller dishes) coated with cooking spray. Do not overlap potatoes.
- 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.
- 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!
Serving Size: 5 slices • Calories: 148 • Fat: 7 g • Carbs: 33 g • Fiber: 2 g • Protein: 1 g • WW Points+: 5 pts