Monday, June 10, 2013

Sweet and crunchy

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.

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