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Roasted sweet potatoes with agave nectar and fresh rosemary


By Eat, Live, Run (Visit website)





3 large sweet potatoes, washed and peeled, cut into cubes

3 T. olive oil

1 1/2 T. agave nectar

1-2 T. fresh rosemary, finely chopped

Salt and pepper to taste


1. Preheat the oven to 400 degrees.


2. Place the cubed sweet potatoes in a large bowl. Whisk together the olive oil, agave nectar, and salt and pepper in a small bowl. Pour the mixture over the sweet potatoes and toss.  Make sure the potatoes are well coated. Add the fresh rosemary and toss again.


3. Line a large baking sheet with foil and spray with cooking spray. Spread out the potatoes on the baking sheet. Bake for 45-50 minutes. Stir the potatoes every 15 minutes. Make sure the potatoes are soft. Serve warm.


Recipe and photo by Two Peas and Their Pod


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