Granville country sweet potatoes roasted in their jackets, then pureed with a touch of maple and vanilla, sea salt and a little local cream. We let the sweet potatoes shine, not adding much in the way of extra sugar. Then we top the whole thing with a brown sugar pecan streusel (oats, buttery pecans, brown sugar and a few spices for a punch) for a crunchy contrast. Feeds 4-6.
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