If you’re run out of ideas for sweet potato appetizers/snacks/side dishes, these potato roses are a very pretty and easy to make. It takes only 25 minutes to cook it and just few ingredients.
“Summer was gone and autumn was on the doorstep. Leaves were just turning. Brilliant reds and yellows and amber maples dotted the gardens and forest. Some leaves had already fallen onto the grass of the village green. It was a perfect time of year, when late summer flowers were still blooming and the leaves were turning, and the grass was still green, but the nights were chilly and sweaters were out and fires were beginning to be lit.”
from the book The Nature of the Beast by Louise Penny
Baked Sweet Potato Roses with Fresh Thyme
- 1 organic sweet potato, sliced very thin (using mandolin)
- 2 Tbsp. olive oil or grape seed oil
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp sweet paprika
- fresh thyme
Preheat the oven to 400F.
In a bowl, mix oil, nutmeg, and sweet paprika. Brush the cooking tray with oil. Stack the potato slices on top of one another into the tray, lightly brushing every second slice with the oil mix. Sprinkle with fresh thyme and bake until lightly browned on the edges, 25 to 30 minutes.
When you use organic sweet potato, you don't have to peel it for this dish.