1 large sweet potato (not to be confused with a yam)
6-8 tablespoons butter or earth balance spread, melted
Agave (no idea how much - 2-4 tbsp?)
Light brown sugar - I just used about 2 tbsp because I was trying to be healthy, but this would probably be really good with more
Remove seeds, cut ends, and peel squash (you can leave skin on if you want - it's very nutritious and will soften when you cook it.) Cut into chunks - doesn't really matter what size as long as you're consistent - large is probably best. Cut sweet potato into same size chunks - leave skin on (it's healthier that way.) Put on baking sheet or pan.
Add melted butter, salt, and agave and roll all ingredients together. You should do this with your (clean) hands. Partly because it's fun to get your hands dirty. Partly because it will allow everything to be distributed more evenly.
Roast on 400 for 45 min to an hour. You'll know it's done when squash is soft and the glaze begins to caramelize. Make sure to mix things around a few times while it's cooking. Great fall side dish!
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