Sweet Potatoes with Curried Puffed Grains

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade curry mix--using store-bought ingredients like puffed rice, wheat, corn and--becomes the crisp, playful topping on these easy twice-baked sweet potatoes.

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  • Servings: 4
KEY: Trends, Side Dishes, Fast, Healthy, Make Ahead, Vegetarian, Dinner

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pure maple syrup
  • 3/4 teaspoon Madras curry powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt, plus more for seasoning
  • 4 cups mixed puffed grains, such as rice, wheat, corn and millet
  • 4 small yellow or orange sweet potatoes, baked until tender
  • 2 tablespoons unsalted butter

How to make this recipe

  1. Preheat the oven to 325°. In a medium bowl, combine the olive oil with the maple syrup, curry powder and cayenne and season with salt. Add the puffed grains and stir to coat. Spread in an even layer on a parchment paper–lined baking sheet and bake, stirring twice, until lightly browned, about 20 minutes; the mix will crisp as it cools. Break up any big clumps.
  2. Halve the potatoes lengthwise and scoop out the flesh, leaving a thin wall of flesh on 4 of the halves. (Discard the remaining 4 empty shells.) Mash the potato flesh with the butter and season with salt. Spoon the mixture back into the shells and bake until hot, about 15 minutes. Transfer the potatoes to plates and sprinkle with some of the puffed grains. Serve right away, passing extra puffed grains at the table.

Make Ahead

The curried puffed grains can be kept in an airtight container for up to 3 days. Recrisp if necessary.

Contributed By Photo © Andrew Purcell Published January 2013

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