Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

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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

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  • 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.

Have you tried this recipe?

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

Baked Sweet Potato Fries from Two Peas and Their Pod
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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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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love agave and always have it in the house. I started using it in place of sugar in my mojitos 🙂 but now I use it in dressings too. I AM going to try these. I don’t eat sweet potatoes enough because hubs isn’t a fan but maybe this will change his mind.

  2. Holy moly, those look AMAZING! I’m definitely going to have to use that in my new “cook more” resolution!!

  3. Your sweet potatoes look amazing! I have some sweet potatoes that I didn’t have any plans for. I think I’ll have to give these a try.

  4. I love sweet potatoes but I’ve never roasted them. I love roasted veggies though so I know these will be fantastic! Thanks for sharing 🙂

  5. Fantastic website. A lot of helpful information here.
    I’m sending it to some pals ans also sharing in delicious. And of course, thank you to your sweat!

  6. Just made these potatoes the other day, and I must say they are fantastic! I personally like my roasted veggies to be crispy on the outside and softer on the inside, so I kept them in the oven for the max amount of time. Delicious recipe! Definitely will be making these many more times in the future!

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