Roasted Almonds Sweet Potatoes

Roasted Almonds Sweet Potatoes

15

"Sweet potato chunks are roasted with fresh thyme and combined with sliced California Almonds to make a hearty side dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 367 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except the sliced almonds and toss.
  2. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13-inch baking dish. Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.
  3. Stir together sweet potatoes and roasted almonds in a serving bowl and garnish with thyme sprigs. Serve warm.

Reviews

15
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

A good recipe over all. Maybe it's my oven, but 40 minutes is ENTIRELY too long. They burn every time. It seems like 25 minutes is about right.

Most helpful critical review

Definitely needs salt. Bland flavor overall. 40 minutes is plenty of cook time. I took mine out 5 minutes early and they were very brown, almost too done.

A good recipe over all. Maybe it's my oven, but 40 minutes is ENTIRELY too long. They burn every time. It seems like 25 minutes is about right.

Really good. You don't need to go with the bother of peeling the potatoes tho, just wash them like you would regular potatoes!

Easy, quick side dish. I didn't have almonds so used pine nuts instead. Threw them on top of sweet potatoes in last 3 minutes of roasting in oven.

I had heard that Sweet Potatoes are so much better for you than plain potatoes. I wanted to give them a try and used this recipe. I made it almost as directed (maybe a little more garlic and ch...

Delicious - the addition of thyme and garlic makes these potatoes a nice alternative to more sugary sweet potato recipes. My husband loved this, and he's normally not a fan of sweet potatoes. Wi...

my grandson helped me make this. wonderful favor. did exact recipe. after tasting, we drizzled some butter over our servings and added a pinch more salt for our personal touch. will make again!

good, I would recommend cutting the recipe in half, as I used three large sweet potatoes and it was hard to mix up.

Not bad - I used a tablespoon of dried thyme instead of fresh.

Definitely needs salt. Bland flavor overall. 40 minutes is plenty of cook time. I took mine out 5 minutes early and they were very brown, almost too done.