roasted sweet potatoes with agave nectar and fresh rosemary

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.

Recipe and photo by Two Peas and Their Pod

Read more about The Great Thanksgiving Recipe Swap here!

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  • Maria
    November 4, 2010 at 1:58 pm

    Thanks for including my recipe in your swap! I can’t wait to see the others! Happy early Thanksgiving:)

    • jenna
      November 4, 2010 at 1:58 pm

      it looks wonderful, Maria! I’m going to make it myself next week 🙂

  • Erika @ Food.Fitness.Fun
    November 4, 2010 at 2:14 pm

    Wow – that sounds like a great flavor combo! Like sweet potato cassarole with a twist! 😉

  • Jessica @ How Sweet It Is
    November 4, 2010 at 2:23 pm

    Mmmm these sound delish!

  • Juliene
    November 4, 2010 at 2:26 pm

    Those look yummy! Just my two cents- if you titled these “The Great Thanksgiving Recipe Swap: name of recipe” it will make them stand out!

  • Pure2raw Twins
    November 4, 2010 at 2:27 pm

    Looks delicious. Love fresh rosemary!!

  • Hope
    November 4, 2010 at 2:42 pm

    I love sweet potato! What a gorgeous photograph as well mmmmm

  • Mary (What's Cookin' with Mary)
    November 4, 2010 at 2:44 pm

    That dish is SO cute Jenna! Where did you get it ?

    • jenna
      November 4, 2010 at 2:55 pm

      That photo is courtesy of Maria at Two Peas and Their Pod…I wish that was my dish!

  • Lisa
    November 4, 2010 at 2:45 pm

    What a wonderful flavour combination!

  • Maren
    November 4, 2010 at 2:45 pm

    I feel like this would make the best dinner tonight.

  • Liz @ Blog is the New Black
    November 4, 2010 at 2:46 pm

    These look awesome, and mostly healthy!!! 🙂

  • Laura (Starloz)
    November 4, 2010 at 3:51 pm

    this sounds yummy, oh boy. mmmmm

  • b @
    November 4, 2010 at 4:03 pm

    Are you going to Foodbuzz this year with everyone else? I haven’t seen any posts about it…

    • jenna
      November 4, 2010 at 4:23 pm

      yep–i’ll be there!

  • Averie (LoveVeggiesAndYoga)
    November 4, 2010 at 4:21 pm

    So delish looking…I love agave with…pretty much just about anything 🙂

    And rosemary, mmm, good!

    Hope that ankle is feeling better and you’re getting all ready for the big weekend! 🙂

  • Camille
    November 4, 2010 at 4:30 pm

    How wonderfully simple!
    These will be on my holiday menu for sure!

  • Cara Craves...
    November 4, 2010 at 4:56 pm

    Love this combination of flavors and the hint of sweetness…Yum!

  • Thetreadmilldiaries
    November 4, 2010 at 5:11 pm

    This is one of those recipes that looks like it’s delicious based on it’s simplicity. Can’t wait to try it.

  • eml
    November 4, 2010 at 5:46 pm

    Oh, I thought the “Swap” was going to be you making the recipes? But this is just as good 🙂

    • eml
      November 5, 2010 at 12:05 am

      Have you ever done a post on your Top 5 Kitchen Applicances/gadgets/utensils -whatever! – that are most useful/worth it? Would be interesting!

  • Kathryn
    November 4, 2010 at 5:54 pm

    These look really good! (And it was nice to read an entire post without having to go to another page.)

  • rebecca lustig
    November 4, 2010 at 6:33 pm

    i just made roasted balsamic veges with fresh rosemary! sooo flavorful. sometimes i forget about rosemary

  • Cathy B. @ Bright Bakes
    November 4, 2010 at 6:53 pm

    this looks awesome! a very refreshing change from the usual sweet potato affair! (not that that’s ever bad either though… 🙂 )
    cathy b. @ brightbakes

  • Michele @ Healthy Cultivations
    November 4, 2010 at 7:35 pm

    Rosemary on sweet potatoes — Jenna, what a lovely idea! I usually just use rosemary with roasted brussel sprouts.

  • Cyndi
    November 4, 2010 at 9:14 pm

    Love sweet potatoes. Need I say more?

  • Gracie
    November 4, 2010 at 9:18 pm

    OMG, jenna… those looks drooling inducing!!!

    I love sweet potatoes! they’re the good carbs. =)

  • seagirl
    November 5, 2010 at 4:33 am

    Since you are now roasting things, I think you should change your blog name to eat, live, roast.

    And since you have a boyfriend, you should probably change it to Eat, Live, Roast with A Boyfriend. Unless you breakup, then you should change it to Eat, Live, Roast as A Single Girl With A Cat.

    That will really make my life so much better, and I think it will help the world as a whole.


  • grocery goddess jen
    November 5, 2010 at 5:06 am

    Awesome! I love the ingredients in this.

  • megan @ whatmegansmaking
    November 5, 2010 at 5:27 am

    Love Maria’s recipes! This one looks delicious. This is really a great idea Jenna 🙂

  • Sarah (Running to Slow Things Down)
    November 5, 2010 at 5:36 am

    Mmm…LOVE sweet potatoes. It’s unfortunate that I never think of fancying them up. I’m definitely adding this to my favorite list. 😀

  • Katie
    November 5, 2010 at 7:28 am

    Yum, I am going to make this. I have been seriously craving sweet potatoes.

    PLEASE more savory recipes and less sweet ones! 🙂

    • Katie
      November 5, 2010 at 7:29 am

      I mean less dessert ones, I don’t consider this a sweet one, this is what I like to see! Sorry if that was confusing. 🙂

  • jenna
    November 5, 2010 at 8:25 am

    oooo these sweet potatoes looks soooooooo good! i love sp with all my heart! have me drooling my face off.

  • Karen, aka Tamale Girl
    November 12, 2010 at 8:48 pm

    I made this tonight for my boyfriend and I. SO GOOD! This one is a keeper for sure. This was a side dish to our pork chops with apple chutney.