Peel sweet potatoes and cut into large 2-inch chunks. Place in large,
covered, non-stick fry pan, add water, cinnamon and cloves; cover. Cook
on medium-high heat. Slice orange in half, putting flat side down on
cutting board, slice into half-moon slices about ¼ inch thick. Add them
to sweet potatoes after potatoes have cooked for about ½ hour. Stir all
together, cover and cook until potatoes are tender, but not mushy.
Water should be mostly evaporated, add ½ cup water at a time while cooking
if it gets too dry before being done. Remove from heat and throw away
orange slices. Add Agave Nectar, gently folding all ingredients together
before placing in warmed serving dish. May garnish with walnuts or
pecans.

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