Roasted Sweet Potato Rose


sweet potato, scrubbed
kosher salt


mandoline or wide peeler


Preheat oven to 425 degrees F.

Thinly slice unpeeled sweet potato using wide peeler or mandoline.


Place thin sweet potato on parchment or foil-lined baking sheet. Drizzle with a bit of oil and kosher salt. Roast for 15-25 minutes, just until vegetables are soft with the edges just starting to turn brown.

Remove the vegetable slices from the oven and allow to cool slightly.  Roll each slice up to form a rose, using the crispy end to form the middle of the rose bud and wind the softer end around to form a rose.



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