From Ashley Capps, Buxton Hall Barbecue, Asheville, North Carolina
For the candy:
3 medium purple sweet potatoes (can substitute regular sweet potatoes)
⅛ teaspoon freshly ground cinnamon
⅛ teaspoon freshly grated nutmeg or ginger root
1 teaspoon salt
¾ cup butter, room temperature
2½ pounds powdered sugar, divided, plus more for pressing out dough
1 teaspoon vanilla
For the filling:
½ cup natural crunchy peanut butter
¼ cup cream cheese, room temperature
2 teaspoons maple syrup
Roast potatoes at 375 degrees until soft, about TK minutes. Cool for 15 minutes at room temperature. While still very warm, peel and discard skins. In a blender or food processor, puree the warm flesh with spices, salt, and butter until smooth. Add half of the sugar and the vanilla, and puree. Add remaining sugar and puree to finish. You should have a slightly sticky, tacky dough consistency.
On parchment paper, mound dough into a rectangle.Use a little oil or powdered sugar on your hand to press the dough to ½-inch thickness. (You can easily do this with a second sheet of parchment paper on top of the dough and a rolling pin as well.) Chill for 1 hour.
While the dough chills, make the filling. Mix together peanut butter, cream cheese, and maple syrup. The filling should be smooth (except for the pieces of crunchy peanuts). In a very thin layer, spread the filling over the cold slab of sweet potato candy dough except for one side of the square (this is the side you will roll toward). Chill the slab with filling on top for 1 hour.
After the dough and filling have chilled completely, roll the log gently and tightly. It will assist in creating a perfect spiral. Slice and serve immediately, or chill in a log until ready to serve.