Recipe by USA WEEKEND columnist Jean Carper
"This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type."
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sweet potatoes, peeled and cut in 1-inch chunks
Vidalia or other sweet onions, cut in 1-inch chunks
Salt and freshly ground black pepper, to taste
sliced almonds, toasted
I made this without the almonds. I wasn't sure how well sweet potatoes and onions would work together, but to my surprise, they were delicious! I made this dish for my husband's birthday dinner, and they were a hit with everyone, including the inlaws and the kids.
I would suggest lightly spraying the cookie sheet/baking dish, in addition to the oil used in the recipe, as the outermost edges of the potatoes and onions seemed to burn and stick to the cookie sheet.
The onions were quite tasty and it's a good dish if you like sweet potatoes not-so-sweet. I'm probably going to make this again with sweet onions only.
Out of this world!! The sweet potatoes and onions were carmelized and delicious and the almonds were a surprising crunch -- great combination! The sweetness of the amaretto was just right. I did cheat a little -- rather than toast the almonds I just added them to the last 20 minutes of baking. They were perfectly toasted without the extra step. Great recipe!!
My family loved it, I didn't have any amaretto, so, I used a little frozen O.J. I am not a big fan of thyme and I did find that it overpowered the recipe slightly. Next time I will cut the thyme back by a third and I think the O.J. was a nice touch. Definitely a keeper.
I made this recipe in bulk for Thanksgiving dinner for 20. For anyone who doesn't really like the sickly-sweet candied yams normally served on holidays, THIS IS THE BEST!! I am going to make it a regular part of my "normal" dinners, too. It is easy, and very very tasty!! Thanks for the great recipe!
Delicious! I made it without the amaretto, and can't imagine how it could have been better! I left it uncovered to cook for almost one hour, which made the potatoes nice and crisp.
These were good, but I will uncover them sooner than after 30 minutes because I want everything to crisp up. The leftovers mixed with broth and pureed made AMAZING soup.
I didn't have amaretto, so I used 3 tbsp (or so) of brown sugar and tossed with onion and sweet potatoes in large bowl. Next time I will use less onion. But overall my family loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sweet Potatoes & Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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