Sweet potato roses
- 26. Mai 2025
- 2 Min. Lesezeit
Kitty artfully wraps sweet potato slices, only to find that her kitchen suddenly looks like a chaotic rose garden. The oven is purring, the roses are sizzling, and the aroma makes it clear: this isn't about decoration, this is about biting into it. Kitty leans back with a grin and thinks: romantic, yes—but in the end, we're all just hungry.
Ingredients
Oil for greasing
1 orange sweet potato
1 purple sweet potato
1 tsp cornstarch
100 g cream
pepper
Salt
100 g grated cheese
400 g peas
1 small onion
1 clove of garlic
2 tomatoes
1 chili pepper
15 g coriander
1 organic lime
3 tbsp olive oil
100 ml cold water
preparation
Grease a muffin tray with oil and preheat the oven to 200°C top/bottom heat.
Peel the sweet potatoes and slice them into 2 mm thick slices.
Place the slices overlapping on a board and cut in half.
Roll the sweet potato slices into roses and place them in the muffin tin.
Mix cornstarch and cream until smooth, season with pepper and salt.
Spread the mixture over the roses and then sprinkle with cheese.
Place the roses in the oven for about 25-30 minutes.
Meanwhile, prepare the pea guacamole.
Puree the peas with the water.
Add salt and pepper.
Peel the onion and garlic and dice finely.
Finely dice the tomatoes and chili.
Wash the coriander, shake it dry and chop it with the stems.
Wash the lime with hot water, grate the peel and squeeze out the juice.
Mix the pea puree with onion, garlic, tomatoes, chili and coriander.
Stir in the lime zest and juice with the olive oil and season with pepper and salt.
Spread the pea guacamole on a plate and place the sweet potato roses on top.
Serve with some coriander.
Bon appetit!
Recipe for: 4 people
Preparation time: approx. 40 minutes
Baking time: approx. 25 minutes
Total duration: approx. 1 hour and 5 minutes