Sunday, December 11, 2011

Sage advice: Hold the marshmallows

When humble sweet potato medallions are roasted with with maple syrup and butter they caramelize to make the most delightfully glazed morsels. To add crunch, toasted pecans are the obvious nut choice and the aromatic and woodsy flavor of fried sage leaves compliment the 'taters perfectly. You won't ever see marshmallows on my sweet potatoes. Nope.

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