Why drown your food in heavy sauces filled with 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. See more at Eat Yourself Skinny.
- 3 sweet potatoes
- 1 1/2 Cups apple juice
- 1/3 Cup agave nectar
- 1 Teaspoon nutmeg
- 1 Teaspoon cinnamon
- 1 Teaspoon grated lemon zest
- 1/2 Teaspoon sea salt
- 3 Tablespoon 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!