Updated October 06, 2020 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.
If you like roasted sweet potatoes, you might also like:
Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod Baked Sweet Potato Fries from Two Peas and Their PodBaked Potato and Sweet Potato Chips from Two Peas and Their PodRoasted Sweet Potatoes, Yams, and Brussel Sprouts with Fresh Rosemary from Two Peas and Their PodSpicy Crockpot Sweet Potatoes from Kalyn’s KitchenSweet Potato Risotto from Carrots N Cake
