These tasty little gems are delicious as an appetizer, a side, or a snack. They caramelize while roasting, resulting in a chewy and creamy sweet potato. You can even add more agave and sea salt after roasting to coat the sweet potatoes, or adjust the original amount to your liking. If you are a fan of sweet and salty, these will definitely be one of your favorites. They are also super yummy dipped in Vegan Garlic Aioli. I served these alongside a warm spinach salad recently, and used them to decorate the outside perimeter of the plate. Beautiful and delicious.
AGAVE AND SEA SALT ROASTED SWEET POTATOES
Ingredients:
4-5 small to medium sweet potatoes (unpeeled), cut into 1/2″ rounds
3 T. agave nectar
2 T. olive oil
Sea salt
Directions:
Preheat oven to 400 degrees. Rinse sweet potatoes and pat dry. Cut into rounds. Place in a bowl and toss with agave nectar and olive oil. Sprinkle with sea salt to your liking. Place on a baking sheet, making sure sweet potatoes don’t overlap. Bake for approximately 20 to 30 minutes (checking often for doneness). The bottom side will be nicely caramelized when you remove them from the pan.
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