RECIPE: T&T REC: Roasted Sweet Potatoes & Onions

RECIPE:
M

maycee

Well-known member
A yummy side dish served at a dear friend's this past Christmas.

2 large sweet potatoes, peeled and cut in 1-inch

chunks

2 medium vidalia or other sweet onions, cut in

1-inch chunks

3 tablespoons olive oil

1/4 cup amaretto liqueur

1 teaspoon dried thyme

Salt and freshly ground pepper, to taste

1/4 cup sliced almonds, toasted

Heat oven to 425 degrees F.

Toss first six (6) ingredients in a shallow medium sized baking dish.

Cover, bake 30 minutes. Uncover, bake 20 minutes more. Sprinkle with almonds.

Recipe by Jean Carper, USA Weekend Columnist

 
Now this sounds a great variation, thanks maycee I'll try it soon ..now this ...Rec. SweetTats. var.

is how we do orange sweet tats

Orange Sweet Potatoes a la Caribbean

Peel and chunk as many sweet tats as will fit on one roasting dish without overlapping.
Break up as many garlic cloves as you'd like (I use about 3 large garlic)place these around and under the tats.
Sprinkle with olive oil and kosher salt and roast until ready.
Just before serving squeeze fesh lemon juice over the tats and
garnish with chopped coriander.
(With this recipe I often add a shake of red pepper flakes)

Variation:
Leave off the coriander and roast with fresh rosemary and 1/4'd red onions along with the garlic.
Squeeze lemon juice over just before serving.

 
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