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

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

Instructions

  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.

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

Maria Lichty

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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CommentsLeave a reply

  1. 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. 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.

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. 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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