“I got this Lemon and Cinnamon Sweet Potatoes Recipe from Tosca Reno's Eat Clean Cookbook. I love that book because all the recipe's are pretty healthy and the one's I've tried so far have been delicious! This is probably one of those recipe's I'll make for the rest of my life for family, children, grand kids, etc. Hopefully you get the same results I did and can share it with your families (even the picky eaters!).”
5 x 6 slices

Ingredients Nutrition

  • 3 -4 good-sized sweet potatoes (scrubbed and trimmed of fibers)
  • 1 12 cups apple juice (any apple juice is probably good but I think the one by Simply has the best flavor)
  • 13 cup agave nectar (agave nectar is 25% sweeter than sugar therefore you don't need lots. You could also use maple syrup)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 12 teaspoon sea salt
  • 12 of a lemon, juice of


  1. 1. Preheat oven to 375°F.
  2. 2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Reduce heat and let simmer until just tender. Don't overcook the sweet potatoes -- you want them a bit firm. They will finish cooking in the oven.
  3. 3. Drain sweet potatoes and set aside. Let cool. Peel if desired (I didn't peel mine, I think that's what kept the potatoes from getting mushy when it was time to eat). Cut into rounds 1/4-inch thick and lay them in a long baking dish. Do not over lap the pieces of potato.
  4. 4. In a heavy saucepan, place apple juice, agave nectar, nutmeg, cinnamon, and salt. Simmer over low heat for several minutes. Add olive oil and lemon juice. Stir well. The liquid should now be syrup. If not thick enough, simmer a little longer (it doesn't have to be super thick like maple syrup, just not runny like water). Pour the warm syrup over the sweet potatoes.
  5. 5. Place the baking dish in the oven and bake the sweet potatoes for 20 minutes or until hot and fragrant.
  6. 6. Serve hot.

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