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, and corn) becomes the crisp, playful topping on these easy twice-baked sweet potatoes.

By Grace Parisi

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
sweet potatoes with curried puffed grains

? Andrew Purcell

Serves: 4

Total Time: 1 hr 30 min

Cook Time: 20 min

Oven Temp: 325

Ingredients
    U.S.         Metric     Conversion chart

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

Directions

    Preheat the oven to 325 degrees F. 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.
    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.