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- 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
- 0.25 cup amaretto liqueur
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 0.25 cup sliced almonds, toasted
- Preheat oven to 425°F.
- Combine the initial 6 ingredients in a medium-sized shallow baking dish.
- Bake covered for 30 minutes, then uncovered for an additional 20 minutes. Finish by sprinkling with almonds.
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