Roasted Sweet Potatoes and Onions

from allrecipes.com, submitted by USA WEEKEND columnist Jean Carper

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

1/4 cup amaretto liqueur 1 teaspoon dried thyme Salt and freshly ground black pepper, to taste 1/4 cup sliced almonds, toasted

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; sprinkle with almonds, bake 20 minutes more.

I didn't have amaretto liqueur so I used a few tbsp of orange juice and a little brown sugar.  

The Balsamic Steak Recipe can be found here.  Salad Recipe is here.

Husband Rating:  4 for steak and salad (try not to burn yours like I did on the edges of mine!) and 3 for the sweet potatoes

Boys say:  thumbs neutral