This scrumptious side dish is nutrient-rich. Powerhouses of antioxidants and other nutrients include sweet potatoes, onions, and almonds; in fact, almonds are one of the foods with the highest nutrient density due to their high vitamin and mineral content per calorie. Almonds and olive oil both contain monounsaturated fat, a healthy fat.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ¼ cup amaretto liqueur
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- ¼ cup sliced almonds, toasted
Instructions
- Heat oven to 425 degrees F.
- Toss first 6 ingredients in a shallow medium-sized baking dish.
- Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Reviews
very good
delicious! I used almond extract and a little extra olive oil instead of amaretto and it turned out great.
My husband and I loved this one! Our three boys not so much, but they did eat their portions. I added some kielbasa to make the meal a little more filling, but that’s the only thing I changed. This makes for a nice, easy one pan meal which lends itself to an easy clean up for a weeknight.
This is one of the best sweet potato recipes I have ever made. I made it for company and everyone loved it.
Great flavor combinations. Followed ingredients as written but used an AirFrier instead. 20 min and shaking every 5 or so until nicely roasted.
Amazing. My husband actually cleaned his plate!
Simple and tasty. It was much sweeter than expected but not overly so. I made this one twice: once for a potluck with friends who were allergic to tree nuts and once for my household without allergies. Obviously, the first time I took out both the amaretto and almonds, and it still turned out great. No leftovers to take home. The second time, I only had a yellow onion available but, again, it turned out great. This is a keeper.
This was absolutely a wonderfully flavorful presentation and amazing flavors!! I did not use the amaretto and the almonds made it exceptional
I’ve never cooked with sweet potatoes before and this turned out so tasty! We ate it as a main entree VS a side dish and I did not use any thyme or amaretto. Instead of toasted, sliced almonds, I used pre-bought wasabi and soy sauce roasted almonds, cut them in half, mixed them in with everything and baked it all together. Also added some all purpose seasoning, garlic powder, curry powder, and chili powder. When it was finished cooking, we added in some leftover chorizo and sprinkled shredded cheese on top. Yum! Would definitely make this again!
I served it to guests twice now and they loved it both times. It is easy, has few ingredients, and has a very nice presentation, a winner.
Great recipe!! Definitely will make again! I didn’t add the liquor because I didn’t have any but still came out awesome!
Very good! I used 2 sweet potatoes and 1 whole large yellow onion. Used orange juice in place of the Amaretto with about a tbsp brown sugar. I put the potatoes and onion in a 9×13 glass baking dish, mixed all the other ingredients in a mixing cup then poured over veggies. Added the sliced, untoasted almonds on top when I took the cover off for the last 20 minutes baking time. Delicious and I found it even better the next day!
Great and easy recipe to spice up all this cooking we are doing at home during the 2020 pandemic. I forgot to add thyme and I replaced the liquor with vegetable broth. I easily pan toasted the almonds.
Great and easy recipe to spice up all this cooking we are doing at home during the 2020 pandemic. I forgot to add thyme and I replaced the liquor with vegetable broth. I easily pan toasted the almonds.
Used Frozen OJ instead of the amaretto liqueur. Make sure to spray baking dish with Pam. Add the almonds in the last 20 minutes of baking uncovered.
Made 1/1/2020. This recipe originally appeared years ago in Jean Carper’s Eat Smart column in the Parade/USA Weekend magazine supplement of the Sunday paper. I had clipped it and made a few times (still have the clipped recipe). Just made the allrecipes one 1/1/2020 and thought it sounded similar to the clipping. It’s the exact same recipe. When I made it 1/1/2020 I used Grand Marnier as I didn’t have amaretto. I forgot to add the almonds. It’s an easy recipe to make and the vegetables (particularly the onions) caramelize. Healthy and filling.
Made this for Christmas dinner. I used fresh rosemary and some dried oregano, rather than thyme (someone has a thyme allergy), and it was quite tasty. The onions in this get so tender and sweet! Everyone said they liked it, so I’ll probably do again.
I made it and it was wonderful. Everyone loved it and wanted the recipe. The only change I did was use a little less salt.
Delicious! Ate every last bit. Didn’t use Amaretto at all. Followed the recipe other than sprinkling with dried cranberries before roasting. That provided a nice bite too. Will definitely make again the same way!
We love sweet potatoes and came across this recipe. Loved it! Used fresh thyme otherwise followed as directed. Will be adding this to my Thanksgiving menu.
Delicious recipe with just the right sweet from the potatoes and savory from the onions. I didn’t add the liquor and it still turned out yummy. The 4-star is because the potatoes could have used a little less time in the oven so they weren’t mushy.