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Posted October 22, 2008 | comments Leave a comment

Roasted Sweet Potatoes & Onions

Serves 6

2 large sweet potatoes (about 2 lbs.) peeled & cut in 1- inch chunks
2 medium Vidalia or other sweet onions, peeled & cut in 1 inch chunks
3 T. olive oil
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. freshly ground black pepper
¼ c. amaretto liquor
½ c. sliced almonds (to be toasted at end)

Combine the olive oil, amaretto, dried thyme, salt & pepper in a 9x13 baking dish. Insure all are blended, stirring with a fork. Add the sweet potatoes and onions and use hands to insure all are coated with mixture, level even in pan, cover with foil. Put in preheated oven at 425 degrees. Bake 30 minutes, uncover, bake at least 20 minutes more. Spread almonds evenly on a baking tray. Switch oven to broil and put tray on top shelf to roast almonds. WATCH closely as they begin to brown - take out quickly. Sprinkle on top of casserole. Serve.

James C. Carter
Maurertown


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