Saturday, November 19, 2011
Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary
3 large sweet potatoes, washed and peeled, cut into cubes
3 Tbsp. olive oil
1 1/2 Tbsp. agave nectar
1-2 Tbsp. fresh rosemary, finely chopped or 1-2 tsp. if dried
Salt and pepper to taste
Preheat the oven to 400 degrees. 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.
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.