We had a wonderful, long weekend with family. My sister and niece were here from Europe. DD and ESS drove down from North Texas. SS came from Central Texas where his physical therapy practice is located. Saturday night I fixed a big dinner – roast beef, black eyed peas, artichokes, sweet potatoes, bread, and watermelon for dessert.

I tried a new sweet potato recipe, and all of the Type Os liked it. But the real key was how it would measure up to other sweet potato recipes. So we took a vote. The new recipe did pretty well. The winner was sweet potato fries. I think everyone agreed that was their favorite way to eat sweet potatoes. Second place votes went to baked sweet potatoes, sweet potatoes with cinnamon, and the new recipe.

“What I really need to know,” I said, “is whether to keep the recipe. Be honest, do you want me to fix sweet potatoes this way again?” The vote was unanimous – keep the recipe. On that recommendation, I will share it with you.

Sweet Potatoes with Agave Nectar and Fresh Rosemary

3 sweet potatoes, washed and cubed
3 Tbsp light Olive Oil
2 Tbsp fresh Rosemary
½ - 1 Tbsp Agave Nectar
Salt and pepper if desired (I didn’t use either)

Whisk together the olive oil, agave nectar and rosemary. Toss with the sweet potato cubes until the potatoes are well coated. There are two cooking options. I used the stove top option.

Cooking Option 1 – Put the coated potatoes in a large pot on the stovetop. Cook on medium high heat until they begin to turn soft – about 30 minutes. Stir occasionally to keep them coated and to prevent sticking.

Cooking Option 2 – Spray a large baking sheet with cooking spray. Spread the coated potatoes on the cooking sheet. Bake for 45 – 50 minutes at 400 degrees. Stir the potatoes every 15 minutes.