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.
Sweet Potato Rosettes Recipe
2 cups heavy whipping cream
3 tbsp parmesan cheese, grated
2 oz soft goat cheese
3/4 tsp salt
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
- 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 Calabrese / Photography by Dave Bryce / With Support from Buy Fresh Buy Local Western PA
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