About Recipe

I have to say, whoever came up with the "Apple Roses" was pretty genius! I mean, how pretty, and so many variances as well. As much as I love the concept, I also like to put my own creative spin on things, so this is what I came up with! Sweet potatoes and pecans just plain go together, and sweet potatoes have a similar firm texture to apples. (That's why I've also seen variations of these in a more savory "potato" form as well.) You could virtually use any type of sweet potato or yam for this recipe, but I chose a more elongated uniform size of the "Oriental"(Japanese) sweet potato. I kept the skin on, (which was a deep purple), because it highlighted the "petals" more intensely. If you were to use a basic "large" sweet potato, I would recommend that you actually cut each slice in half. Although the puff pastry already has a high fat content, (which is what makes it "puff" and "flaky"), I chose to make a "schmear" of butter, sugar, and ground pecans to spread on each strip before folding and rolling. Let's face it, anything with puff pastry is not going to be low in calories! This is one of those desserts/ pastries that is simple, but yet complex, and absolutely stunning for any special event! The sweet potatoes are so tender and mildly sweet, wrapped in a swirl of flaky, buttery pecan heaven! Perfect afternoon treat with a cup of tea or coffee, or even for brunch. I do caution that these do take some prep, and would involve additional time if you were making many of them for a party. I always find that if you are making something like this on a larger scale for a party/ special event, prepping in stages makes it seem easier/ faster! The schmear can be made a day or more ahead of time, and the potatoes can be sliced and pre-cooked in advance. The pastries should, (however), be baked the day of your event, as these are best served immediately! "Schmear" is a term I

Ingredients