My Rich & Delicious
Sweet Potatoes

In Canada, where I live, the Thanksgiving holiday is right around the corner! We celebrate about a month prior to our American neighbors because of our earlier harvest.

Holidays are always a mixed bag of challenges and triumphs for those of us trying to eat healthfully. We don’t want to offend our hosts by not eating what they offer and we don’t want to disappoint our guests by not providing the dishes they have come to expect at Thanksgiving dinner.

I’ve been able to find a happy medium at my dining room table. My guests know my Thanksgiving dinner will be a Clean one, but they are invited to bring their favorite dishes with them. Over the years, I’ve done my best to convert classic holiday recipes into Clean ones everyone can enjoy. It takes experimentation and a bit of creativity, but I’ve done pretty well!

This month, I want to share my replacement for that dreaded classic – Candied Yams! Instead of the butter, brown sugar and marshmallows used in Candied Yams, my Lemon and Cinnamon Sweet Potatoes are made with apple juice, agave nectar and olive oil. On top of being flavorful and nourishing, this dish will fill the house with the familiar smell of baking cinnamon we’ve come to expect at every Thanksgiving get together.

Lemon and Cinnamon Sweet Potatoes from
Tosca Reno's Eat Clean Cookbook
Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 40 minutes


Ingredients:

• 3 good-sized sweet potatoes, scrubbed and trimmed of fibers
• 1 1/2 cups / 360 ml apple juice
• 1/3 cup / 80 ml agave nectar
• 1 tsp / 5 ml ground nutmeg
• 1 tsp / 5 ml ground cinnamon
• 1 tsp / 5 ml freshly grated lemon zest
• 1/2 tsp / 2.5 ml sea salt
• 3 Tbsp / 45 ml best-quality olive oil
• Juice of one half lemon

Preparation:

1. Preheat oven to 375°F / 190°C.

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 rounds 1/4-inch thick and lay them in the baking dish. Don’t overlap the pieces of potato.

5. In a heavy saucepan place apple juice, agave nectar, 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 the sweet potatoes for 20 minutes or until hot and fragrant.

7. Serve hot.

Nutritional Value for a Five-Slice Serving of Sweet Potatoes:

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

Happy Thanskgiving!



P.S. Do you like this newsletter? Share it with a friend or family member.