How to use Amber Malt

I've got a pound of Amber malt, but I'm not sure how to use it. Any suggestions?

I'm thinking pale ale, but should I add crystal malt to the recipe?

Does amber malt impart sweetness or roastiness?

I wouldn't say it is sweet or roasty. More toasty/bready. It is pale malt that is kilned at a higher temp and/or for a longer time. A pound of Amber (10% or so of grist) will work your ways towards a medium gravity bready/toasty pale ale. Adding 5-10% crystal is optional for a touch of sweetness and with 2-5% chocolate it would work your way toward a brown ale. If you want to isolate the amber, I'd use more or use it alone with your base malt and hop to your desire. For a porter/stout, I'd lean more towards Brown malt.