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Roasted Sweet Potatoes & Onions

Roasted Sweet Potatoes & Onions

USA WEEKEND columnist Jean Carper

USA WEEKEND columnist Jean Carper

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 425 degrees F.
  2. Toss first 6 ingredients in a shallow medium-sized baking dish.
  3. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
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Reviews

MDMCQUEEN
99

MDMCQUEEN

7/25/2007

I made this without the almonds. I wasn't sure how well sweet potatoes and onions would work together, but to my surprise, they were delicious! I made this dish for my husband's birthday dinner, and they were a hit with everyone, including the inlaws and the kids. I would suggest lightly spraying the cookie sheet/baking dish, in addition to the oil used in the recipe, as the outermost edges of the potatoes and onions seemed to burn and stick to the cookie sheet.

Jacqui
68

Jacqui

12/27/2006

Out of this world!! The sweet potatoes and onions were carmelized and delicious and the almonds were a surprising crunch -- great combination! The sweetness of the amaretto was just right. I did cheat a little -- rather than toast the almonds I just added them to the last 20 minutes of baking. They were perfectly toasted without the extra step. Great recipe!!

greencleo
55

greencleo

1/23/2006

My family loved it, I didn't have any amaretto, so, I used a little frozen O.J. I am not a big fan of thyme and I did find that it overpowered the recipe slightly. Next time I will cut the thyme back by a third and I think the O.J. was a nice touch. Definitely a keeper.

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