1 large sweet potato, sliced about an 1/4th inch thick
Unsweetened pineapple juice
(normally I include sliced pineapple and sprinkle raisins and chopped raw walnuts on top, but was completely out of everything... gotta get to the market!)
In a baking dish, arrange the sliced potatoes like a "layered" pinwheel. Baste the slices with pineapple juice and drizzle a bit of Agave Nectar all over the top. Then, sprinkle with cinnamon. If you add the pineapple slices, alternate them with the potato slices.
Bake this at 350 to 400 for about 20 to 25 minutes. When 5 minutes of baking time remains, sprinkle the raisins and walnuts over the top and finish baking.
Next I open a bag of frozen lima beans and frozen french cut beans, either pour into same baking dish or separate ones. Place them in the oven along with the potatoes and bake for the same amount of time.
While the potatoes and veggies are baking, you can roast an ear of corn in the same oven. Or if you have a 2nd oven, just use it. When I oven roast corn, I just lay a small grate over the oven rack and put the corn right on top of the grate. It will roast at 400 degrees in about 15 minutes.
All of this great food will finish baking around the same time.
Enjoy... and until next time..............
GOOD HEALTH TO ALL!!!