Sweet Potatoes are one of those vegetables that are versatile for every season but yet ask most people and they think you only eat them on Thanksgiving out of that weird pink can.   When you eat the real deal that is NOT in the canned food aisle did you know it has just as much beta-carotene as a carrot?  This equals help in preventing cancer, asthma and heart disease.

Marshmallows are about as far from nature as you can get so lets toss that recipe.  As my summer BBQ becomes a happy memory, I like to ease into fall with this sweet potato recipe that is still bright with summer flavor.

Ginger Lime Sweet Potatoes

1/3 cup flour

3 lb. thinly sliced and peeled sweet potatoes

1/4 cup butter

1/3 agave nectar

2 tablespoon fresh lime juice

1 tablespoon lime rind

1 tablespoon orange rind

1 tablespoon grated and peeled fresh ginger

1 teaspoon low sodium soy sauce

1 teaspoon salt

cooking spray

Preheat oven to 425 degrees.  Coat a glass baking pan with cooking spray.

Toss sliced potatoes with flour until evenly covered.

Melt butter in a small saucepan and then add agave thru salt.  Whisk sauce until blended and remove from heat.  Pour this mixture over sweet potatoes and toss well.  Place sweet potato mixture in baking pan and cover with foil or parchment paper.

Bake for 55 minutes or until tender.  Let dish stand 10 minutes before serving.