Because we eat with our eyes and noses before our tongues, sometimes taking a bit of extra care to make something beautiful improves everything on the table. Slicing sweet potatoes and arranging them in a muffin tin is easy enough. Whipping up a quick sauce of cream, cheeses, nutmeg, and herbs is, too. The rich smell of baking begins to taunt the senses into hunger… and once these beauties appear, all the senses come alive. The rosettes are terrific as a starter served with a glass of dry, mineral-inflected rosé.
What If I Don’t Have a Muffin Tray to Make the Sweet Potato Rosettes?
While we think rosette form is the most gorgeous way to serve this recipe, don’t panic if you can’t find your muffin tray. Instead of making individual sweet potato rosettes, try making a this recipe in a small pie or cake pan. You’ll still layer the slices of potatoes in your pan but instead of creating a rose shape, you can arrange as you please. Then, you’ll pour your cheese sauce over top of the potatoes and bake as directed. It may take a little longer for your cake or pie pan of potatoes to bake since it is a larger serving. Just simply keep an eye on the pan in the oven, checking regularly for a golden brown color and throughly cooked texture.
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Sweet Potato Rosettes
Description
The result of this recipe creates little potato-made flowers so perfect that you’ll wow your guests with their presentation.
Ingredients
- 2 cups heavy whipping cream
- 3 tbsp parmesan cheese, grated
- 2 oz soft goat cheese
- 3/4 tsp salt
- Pinch pepper
- 1/8 tsp ground nutmeg
- ¼ tsp each fresh thyme and rosemary, minced, optional
- 3 large uncooked sweet potatoes, peeled and sliced 1/8-inch thick
Instructions
- In a sauce pot, add cream, parmesan, goat cheese, salt, pepper, nutmeg, rosemary, and thyme. Heat on low until all the cheese is melted and forms a smooth sauce. Set aside.
- In a heavily greased muffin or cupcake pan, shingle slices of sweet potato into each tin until a rose shape starts to form.
- Pour the cheese mixture over each “rosette” and bake at 350 degrees until the edges are brown and the sweet potato slices are tender, about 20-30 minutes.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
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