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- 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!