Two Peas and Their Pod

Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

Last week we had a house full of guests-it was nice having extra bodies around. We had a great time with our family and friends.  It is weird just being the two of us again. I guess it is time to get back to our “normal” routine. We are both back at work this week-the holiday fun is over.

We did a lot of cooking for our guests last week. I was sick at the beginning of the week, so Josh was the “head chef.” Luckily, I was able to help out by the end of the week. We made a lot of tasty meals. One of my favorite dishes was a side-roasted sweet potatoes with agave nectar and fresh rosemary.

Have you tried agave nectar? It is similar in taste and texture to honey but has a lower glycemic index.  Agave nectar is a  natural sweetener that can be used to replace high-glycemic and refined sugars. I used Xagave-they are located in Salt Lake City-yea for a local company:) I whisked together a little bit of agave with olive oil, salt, and pepper. I poured the mixture over cubed sweet potatoes and tossed them together. I also added fresh rosemary.

I roasted the sweet potatoes for about 45 minutes, at 400 degrees.  Roasting vegetables brings out the best flavor. The agave nectar gave the potatoes a sweet, carmelized crust. Mmmmm!  I could eat this side dish as my main meal and be perfectly content. Everyone else loved them and I am certain you will too.

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Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

Ingredients:

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

Directions:

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.

If you like roasted sweet potatoes, you might also like:

Baked Sweet Potato Fries from Two Peas and Their Pod
Baked Potato and Sweet Potato Chips from Two Peas and Their Pod
Roasted Sweet Potatoes, Yams, and Brussel Sprouts with Fresh Rosemary from Two Peas and Their Pod
Spicy Crockpot Sweet Potatoes from Kalyn’s Kitchen
Sweet Potato Risotto from Carrots N Cake

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62 Responses to “Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary”

  1. 1
    Erica — January 4, 2010 @ 7:01 am

    so sorry to hear that you’ve been so sicky! I hope you’re back to 100% today. These look super tasty. I love a sweetened up sweet potato :) Happy New Year!!

  2. 2
    Katrina (gluten free gidget) — January 4, 2010 @ 7:07 am

    And I thought sweet potatoes couldn’t get any better….!

  3. 3
    Jessica @ How Sweet — January 4, 2010 @ 7:11 am

    LOVE sweet potatoes! Hope you are feeling better girl! :)

  4. 4
    Kalynskitchen — January 4, 2010 @ 7:40 am

    Yum, this looks just delicious. Nice photos too, the colors really pop!

  5. 5
    kat — January 4, 2010 @ 8:04 am

    Sorry you were sick but what a wonderful side dish…I can’t get enough sweet potatoes

  6. 6
    Elle — January 4, 2010 @ 8:23 am

    Glad you’re feeling better–but sorry you have to head back to work–vacations are fun!

    These look perfect for us! Sweet potatoes and agave are two of our favorites.

  7. 7
    dawn — January 4, 2010 @ 8:26 am

    Ohh I hate being sick too. Winter is the time for being sick isn’t it? Well, I lvoe sweet potatoes and you did an awesome job here. I need to put agave on my grocery list…still haven’t used it.

  8. 8
    Gaby — January 4, 2010 @ 8:39 am

    glad your better so you can start your 10in10 training with me!! I love these sweet potatoes… they sound healthy and fab!

  9. 9
    Rosa — January 4, 2010 @ 8:46 am

    That looks really good and healthy!

    Cheers,

    Rosa

  10. 10
    Katie @ goodLife {eats} — January 4, 2010 @ 8:48 am

    These look beautiful and I bet they taste wonderful! I haven’t tried agave before, but I saw that my Costco has started carrying so I’ll probably pick some up next time.

  11. 11
    Estela @ Weekly Bite — January 4, 2010 @ 8:50 am

    I love sweet potatoes with a little sweet to them! Love the agave addition!

  12. 12
    Sonja @ ActiveFoodie — January 4, 2010 @ 9:38 am

    I love sweet potatoes! I never had them growing up, so I am making up for it now, I put them in EVERYTHING! I will have to try making them with agave next time, looks delicious!

  13. 13
    Sook — January 4, 2010 @ 10:37 am

    Sweet potatoes taste so good and they are actually good for you. So I love making sweet potato dishes. I will have to try this recipe. Thank you!

  14. 14
    Liz - Meal Makeover Mom — January 4, 2010 @ 10:50 am

    What a beautiful picture. It’s hard to resist vegetables with a photo like that one. I’m a huge sweet potato fan … and I really like using agave too. Recently, I had success adding it to a mango cheesecake. Happy New Year!

  15. 15
    grace — January 4, 2010 @ 1:00 pm

    some good ol’ sweet potaters will fix ya right up! i’m so glad you used fresh rosemary with these–that makes all the difference in the world!

  16. 16
    Wendy — January 4, 2010 @ 1:05 pm

    YUM! Sounds delicious. Love agave.

  17. 17
    Cookin' Canuck — January 4, 2010 @ 2:01 pm

    What a bright and beautiful dish! I love that you added very little “extras” to this dish and just let the natural flavor of the sweet potatoes shine through.

  18. 18
    Esi — January 4, 2010 @ 2:13 pm

    I love everything about this dish.

  19. 19
    Aimee — January 4, 2010 @ 2:14 pm

    Hey, it’s looking great around here!! Happy New Year!

  20. 20
    Blond Duck — January 4, 2010 @ 2:20 pm

    It’s no fun being sick with friends! These look great!

  21. 21
    Cookiepie — January 4, 2010 @ 2:37 pm

    Beautiful! Love the agave in here.

  22. 22
    elra — January 4, 2010 @ 3:23 pm

    Happy New year maria!
    Your roasted sweet potato looks really good.

  23. 23
    Lori — January 4, 2010 @ 4:51 pm

    What a great combo of flavors. I’ve not had rosemary with sweet potato. I’m sure it tastes great!

  24. 24

    I have been using agave syrup but mostly in desserts. It’s a great way to sweeten ice cream or coulis (fruit-based sauces). However, I have never used (and would have never thought of using it before reading your post) on vegetables to roast them. I should try it soon! Thanks!

  25. 25
    teresa — January 4, 2010 @ 7:01 pm

    your site looks SO good! as does this squash! i like the goal setting tips too. happy new year!

  26. 26
    Julie @ Pickley Pear — January 4, 2010 @ 7:25 pm

    LOVE Agave Nectar – being hypoglycemic it’s the best sweetner for me. I put it in my parfait’s – gives Plain Greek yogurt some flavor! And on apples with cinnamon.

  27. 27
    Lesley Lifting Life — January 4, 2010 @ 8:39 pm

    Those pictures are so beautiful and vibrant, Marie … love them! :D

  28. 28
    Emily — January 4, 2010 @ 11:55 pm

    I love sweet potatoes! I’m just like you – I could make a meal out of them. These look great!

  29. 29
    Nastassia — January 5, 2010 @ 12:14 am

    yum! i love sweet potatoes but have been a little hesitant about using agave. So it is simliar to honey eh… I will give it a try soon! great recipe!

  30. 30
    Natashya — January 5, 2010 @ 7:42 am

    Yum! We have been keeping lots of sweet potatoes on hand lately, so much healthier than spuds.

  31. 31
    stephchows — January 5, 2010 @ 8:19 am

    oh this sounds amazing!! I’ve only used agave in baked goods so far, I’ll have to try this one for sure!! delicious!

  32. 32
    Lynn — January 5, 2010 @ 8:46 am

    I love cooking with agave and am always looking for new ways to use it. I wouldn’t have thought to put it over roasted vegetables. Thanks for sharing the recipe!

  33. 33
    Sarah Caron — January 5, 2010 @ 9:16 am

    Yum! I can’t wait to try these tonight.

  34. 34
    Teanna — January 5, 2010 @ 10:48 am

    I love the addition of the rosemary! I will often bake up butternut squash and eat that as a meal and it is so satisfying! I can’t wait to try this!

  35. 35
    Stephanie Quilao — January 5, 2010 @ 11:46 am

    Huge agave nectar fan here! So trying this recipe. Great photos :)

  36. 36
    Brooke @ Food Woolf — January 5, 2010 @ 12:41 pm

    Love the new design of the site! Looks great!

    Thanks for this recipe. It makes me want to run out and get a bottle of Agave nectar, stat!

  37. 37
    pigpigscorner — January 5, 2010 @ 2:47 pm

    roasted sweet potatoes…yum…I use agave nectar to sweeten my dishes nowadays, it’s really good!

  38. 38
    Almost Slowfood — January 5, 2010 @ 6:57 pm

    Ooh, I love how you use agave nectar. I have yet to experiment with alternatives to sugar, but would love to give this a go!

    PS – Thanks so much for visiting Almost Slowfood!!

  39. 39
    Mara — January 5, 2010 @ 9:23 pm

    These look fantastic and pretty easy!! Great recipe!

  40. 40
    Cristie — January 5, 2010 @ 10:42 pm

    Can’t get enough sweet potato recipes, this one looks wonderful. Rosemary seems like a natural compliment.

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