Sweetpotato Summer Rolls

(Family Features) Summer adventures can often take people just about anywhere, from down the street at the neighborhood pool to across the country on a family road trip. Wherever the action takes you this summer, remember to stay refreshed and energized with easy snacks that provide the nutrition you need.

For example, these Sweetpotato Summer Rolls offer a flavorful way to recharge after some time in the sun. Made with peanut butter, celery sticks and North Carolina Sweetpotatoes, they’re ideal for serving your family following a day of fun.

Classified as a “diabetes superfood” by the American Diabetes Association, sweetpotatoes are rich in vitamins, minerals, fiber and antioxidants, all of which are good for overall health. Plus, they offer a natural sweetener without the added sugar.

Find more summertime recipe ideas by visiting ncsweetpotatoes.com.

Sweetpotato Summer Rolls

Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 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 strips.

In skillet, heat olive oil. Fry sweetpotato strips 3-4 minutes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, to taste, and let cool.

Wash celery and red pepper; cut into strips.

Mix peanut butter with water, cream and soy sauce.

Let rice paper sheets swell according to package instructions.

Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges.

Repeat with remaining rice paper sheets and ingredients. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce.


Source: North Carolina Sweetpotato Commission