YIELD: 20 servings 40 oz. flame-roasted sweet potatoes 27 oz. coconut milk 2 oz.butter 6 each eggs 6 oz. brown sugar 4 oz. golden raisins 1 Tbsp. fresh ginger, finely minced 1 Tbsp. nutmeg, freshly grated 1 Tbsp. cinnamon 2 tsps.vanilla extract 10 oz. crethme fraiche 5 oz. pumpkin seeds (pepitas) Preheat oven to 350°F. Combine the sweet potatoes, coconut milk and butter in a saucepan and bring to a boil. Cover and simmer until the sweet potatoes are tender, about 20 minutes. Purèe the ...
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