Ingredients

6 each	large sweet potatoes
12 oz	sprite
½ cup	low sodium chicken stock (or vegetable broth)
½ cup	sriracha
4 Tbls	butter
4 each	shallots cut into ¼'s
4 sprigs	fresh rosemary
as needed	salt
as needed	pepper

Method

Preheat oven to 425⁰F
Peel the sweet potatoes & cut into large cubes
Place the sweet potatoes, shallots, rosemary & butter into a baking dish
In a mixing bowl, whisk together the sriracha, sprite & chicken stock. Drizzle the sauce over the sweet potato mix & toss all ingredients together
Season with salt & pepper
Cover with foil & roast for 15 mins
Uncover the sweet potatoes & continue to roast for an additional 15-20 mins