“A stunning additional to the Thanksgiving table, this bundle of rose-shaped sweet potatoes will enliven the holidays.”
READY IN:
1hr 20mins
YIELD:
12 roses
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice sweet potatoes thinly (best to use a Mandoline).
  2. In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
  3. Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
  4. Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
  5. On a lightly floured surface, roll out the pastry.
  6. Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
  7. Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
  8. Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
  9. Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
  10. Brush butter in a casserole pan.
  11. Lay two slices of sweet potato on the bottom, creating a base for each rose.
  12. Add a dollop of marshmallow fluff on top of each sweet potato base.
  13. Place each rose on the base, the marshmallow fluff acting as an adhesive.
  14. Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
  15. After it cools, place mini marshmallows around the roses and top with confectioners' sugar.

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