Nutritional Value per Five-Slice Serving:

Calories: 148
Calories from Fat: 60
Total Fat: 7 g
Saturated Fat: 0 g
Total Carbs: 33 g
Fiber: 2 g
Protein: 1 g
Sodium: 233 mg
Cholesterol: 0 mg

Lemon and Cinnamon Sweet Potatoes

Details

Add zest, sweetness and a lovely aromatic punch to your sweet potatoes with this dish from Tosca Reno’s Eat Clean Cookbook.

Ingredients

• 3 good-sized sweet potatoes, scrubbed and trimmed of fibers
• 1½ cups / 360 ml apple juice
• 1/3 cup / 80 ml pure honey
• 1 tsp / 5 ml ground nutmeg
• 1 tsp / 5 ml ground cinnamon
• 1 tsp / 5 ml freshly grated lemon zest
• ½ tsp / 2.5 ml sea salt
• 3 Tbsp / 45 ml extra virgin olive oil
• Juice of ½ lemon

Preparation

1. Preheat oven to 375ºF / 190ºC.
2. Prepare a large baking dish by spraying with Eat-Clean Cooking Spray or a touch of olive oil.
3. Place sweet potatoes in a saucepan 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.
4. Drain sweet potatoes and set aside to cool. Peel if desired. Cut into ¼-inch-thick rounds and lay them in the baking dish. Don’t overlap the pieces of potato.
5. In a heavy saucepan place apple juice, honey, nutmeg, cinnamon, lemon zest 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. Pour the warm syrup over the sweet potatoes.
6. Place the baking dish in the oven and bake for 20 minutes or until hot and fragrant.
7. Serve hot.