This is one my favorite side dishes. I love using agave since it’s a natural sweetener and I think it has a lighter taste than honey does. Paired with the sweetness of the potatoes and some rosemary, it’s a very simple and yummy side dish. I could probably eat it as a main dish, but you don’t have to. Add rosemary to your own liking – it would probably be better with fresh rosemary, but I didn’t have any on hand.
- 3 large sweet potatoes, peeled, cut into cubes
- 3 tbsp olive oil
- 1 1/2 tbsp agave nectar
- 1 tbsp dried rosemary
- 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 with your favorite dish!