Sweet Fancy.

Happy Tuesday y'all!

As I sit here drinking my morning cup of coffee, I can't help but think what a truly blessed life I lead. I also love the fact that I get to share recipes and stories with each and every one of you lovely people on a daily basis. I just wanted to say thank you for taking even the tiniest bit of interest in what I have to say. Also, thanks for letting me tell you what to eat...or what I think you should eat! Ha! ;) 

Let's talk about fancy things. Ever since I was little I have loved fancy, pretty, girlie-ish things...tutu's (although I hated ballet), my mom's diamond jewelry, going to the Nutcracker ballet during winter and getting all dressed up in my best velvet Christmas dress, and having tea parties with my mom's fine china and lace doilies. Although I have a knack for fancy things, ironically, you won't catch me wearing anything pink...if it's close to pink, I will claim that it is orange...or a light sherbet color. Also, I'm from Texas y'all, wearing cowboy boots are welcomed as daily attire, and shooting guns on the weekend (heck on a daily basis) is considered a hootin' and a hollerin' good time. Lastly, if you think I would trade my Chuck Taylor's for a pair of high heels, you best recognize. 

But, all in all, I consider myself a lover of fancy things. 

Especially fancy foods.

I'm not talking escargot and pate here, people.

I'm talking about cutting tiny slits in our sweet potatoes and making them look all fancy.

I think they are called Hasselback sweet potatoes.

Makes me think of that gal from The View.

Anyway, these are sweet potatoes, just all gussied up.

They need to be, because they usually get served with a steak or a pork chop the size of a brick house...well, at least last night they did. 

We are going to drizzle these babies with a sticky cinnamon agave glaze

and top with a few pinches of sea salt.

Sweet, sugary, salty, fancy goodness!

Cinnamon Agave Glazed Hasselback Sweet Potatoes (GF/V):

Ingredients:

2 large sweet potatoes,

2 T. extra-virgin olive oil

2 T. agave nectar (or honey)

1 t. ground cinnamon

sea salt, to taste

Instructions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Wash and dry the sweet potatoes very well. 

3. Using a large sharp knife, carefully make tiny slices about 2/3 down along each sweet potato.

4. In a small mixing bowl, whisk together the evoo, agave, and cinnamon.

5. Place the sweet potatoes on the baking sheet and drizzle each sweet potato with half of the agave mixture. Use your fingers to spread as much of the glaze in between the sweet potato slices. 

6. Bake for 30 minutes. Then, remove the sweet potatoes and add the rest of the glaze.

7. Bake for an additional 15 minutes.

8. Remove from the oven, sprinkle each sweet potato with 1 to 2 pinches of sea salt, top with butter, and enjoy!

Makes 2 large sweet potatoes.

MANGIA!!!