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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.