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 ...