Recipe courtesy of the North Carolina Sweetpotato CommissionServings: 4

2 1/2    cups North Carolina Sweetpotatoes 2          tablespoons olive oil 2          teaspoons sesame seeds 3          tablespoons maple syrup salt, to taste coarse pepper, to taste 4          celery sticks 1          red pepper 2          tablespoons creamy peanut butter 1/3       cup hot water 1/4       cup soy cooking cream 1          tablespoon soy sauce 12        sheets rice paper (22-centimeter diameter) 2          tablespoons chopped, roasted peanuts

Peel sweetpotatoes and cut into 1-centimeter thick ...