- 4 medium orange sweet potatoes, washed and peeled
- ¼ cup (60 ml) oil
- 1 garlic clove, finely grated
- 1 TBSP (15 ml) herb salt
- Preheat the oven to 180 °C and oil a 6-hole muffin pan.
- Slice the potatoes using a mandolin slicer or the long side of a box grater, ensuring the slices are paper-thin.
- Whisk the oil, garlic, and herb salt together and set aside.
- On a wooden board, arrange 10 - 14 sweet potato slices, overlapping one another. Brush them with the oil and garlic mixture.
- Carefully roll the sweet potato slices, holding onto them to form a rose. Place the rose inside the oiled muffin pan. Continue until all the potatoes are used up.
- Bake, uncovered, for 30 - 35 minutes (the edges should turn brown and crisp, and the potatoes should be cooked through).
- Remove from the oven and serve immediately.
- These roses can be served with a dipping sauce as a snack or as an elegant side dish.
Excerpted from Veggielicious by Mokgadi Itsweng, published by NB Publishers and available at leading bookstores and online
Tip: If you haven’t got a mandolin slicer, you can either use a basic box grater or a very sharp knife to slice the sweet potatoes thinly. They don’t need to be perfectly sliced roses, and putting them inside the muffin pan ensures that they stay together and don’t fall apart.
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