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
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