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Spiced Sweet Potatoes

1 ½ cups Lychee Jam
½ cup water
2 teaspoons lemon juice
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 large sweet potatoes, peeled and cut lengthwise into eight wedges

Preheat oven to 400°. In a heavy saucepan, combine lychee jam and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, nutmeg and cinnamon.

Toss the sweet potatos in the sauce until well coated and arrange in a baking pan. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.



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