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Ingredients
- 5 lg sweet potatoes, peeled and cut into sm chunks
- 2 med Vidalia or other sweet onions, cut into chunks
- 4 Tbsp. olive oil
- 1/4 cup amaretto liqueur
- salt and pepper to taste
- 1/4 cup sliced almonds, toasted (optional)
Preparation
Step 1
Heat oven to 425° Toss first 6 in a big bowl Spread into a 9 x 13” baking dish Bake uncovered until potatoes and onions start to brown (about 30 to 45 minutes)