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Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary
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Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Side Dish
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. 1. Preheat the oven to 400 degrees.
  2. 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. 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.