Lemon and Cinnamon Sweet Potatoes

  • 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!