This unusual sweet potato with curried puffed grains recipe is from Food & Wine magazine. The combination is perfection—a little sweet, a little spicy, a little crunchy, and whole lot of flavor. Instead of using regular sized sweet potatoes I used mini ones, which made this a good appetizer size. I also added some caramelized onions and a maple syrup glaze.
No comments:
Post a Comment
Type your comments here. If you don't have any of the accounts listed, select "Name/URL" and just put your name. Thanks!