Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary
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Course
Side Dish
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Cuisine
American, Vegetarian
Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 sweet potato washed and peeled, cut into cubes, large
- 3 T. olive oil
- 1 1/2 T. agave nectar
- 1-2 T. rosemary finely chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- 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.
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