These baked sweet potato roses are the perfect unique and beautiful side dish for a valentines day dinner. A delicious sweet potato side dish for steak, salmon, or any other fancy dinner!
This is an absolutely show topping side dish. It will certainly make whoever you’re preparing dinner for very, very impressed. Unlike some other complicated dishes that you can prepare, this one actually tastes just as good as it looks.
A special occasion side dish
I’m not going to lie, this is a bit of a time consuming side dish, but the taste and appearance make it worth it, and you can even make it a little ahead of time so that it won’t get in the way of the rest of your dinner prep!
Making the actual roses from the peeled sweet potatoes takes quite a bit of time at first, but once you get the hang of it it begins to go a little faster. I have a few tips down below that will help you avoid some of the struggles I ran into in the beginning.
Sweet Potato Roses
Sweet potato roses are SO delicious. The layers of sweet potato almost caramelize, making it a sweet, salty, crispy side dish that tastes just as good, if not better than it looks.
Homemade Valentines Day Dinner Side Dish
Going out for dinner on valentines day is fun on occasion, but all the good restaurants are unbelievably busy! There’s also the consideration of saving money, and making foods that are a bit more healthy than the things you can find at a restaurant. If you have a bit of extra time on your hands on valentines day, you can certainly make a dinner that is just as special as what you would get from a restaurant, if not much more special!
Just the fact that you took the time out of a busy day to prepare an extra nice meal for someone means so much. That’s why is nice to have a beautiful side dish like these sweet potato roses up your sleeve.
How to make Sweet Potato Roses
Ingredinets:
2-3 Large Sweet Potatoes
2 Tbsp Avocado Oil
Salt
If you want a printable recipe, you’ll find it just below these instructions.
Begin by washing your sweet potatoes. Don’t peel off the skin. You want the skin of the potatoes because it gives the final dish a more rose-like appearance.
Using a potato peeler, peel long strips of sweet potato, going along the entire length of the potato. The goal is to have long, wide strips of peeled sweet potato. You can use some of the narrower sweet potato peels as well, but you want to have quite a few wide pieces. Once you have quite a few sweet potato peels, go ahead and sprinkle them very lightly with salt. This is a great way to get flavor throughout your roses.
You will have quite a bit of leftover sweet potato bits, with lots of narrow peels and chunks that are unusable for making sweet potato roses. You can bake these later on a baking sheet for a delicious snack!
Using some oil, generously grease 6 cups in a muffin tin and set this next to your work station.
Preheat your oven to 400 degrees
I like to begin the rose with a piece of sweet potato that is almost entirely peel. One of the first peels which was peeled from the sweet potato. These are a bit more flexible than the remaining peels, so it’s easy to roll it up nice and tight.
Once you have your first tight roll, just keep layering peel upon peel. Hold it tight and roll it as tightly as you can the entire time. It will inevitably start to separate and become looser at the end, which is totally fine. Just keep going. Once you have a roll of sweet potatoes which is about 2 1/2 inches across, go ahead and place it carefully in the greased muffin tin.
The sweet potato rose will flare out some and loosen up a bit. This is a good thing, just make sure there aren’t any huge gaps. If there are some large gaps, just take more peels and slip them into the rose. Feel free to organize your rose “petals”, flaring them out a bit and making it look more rose-like.
Once you have all of your roses complete, lightly drizzle them with avocado oil. If you forgot to lightly salt the sweet potato peels before making your roses, go ahead and lightly sprinkle salt on the top of the roses.
Bake at 400 degrees for 25-35 minutes. The amount of time will depend on the thickness of your roses, so make sure to check at 25 minutes. I baked these for 30 minutes.
Allow the roses to cool in the muffin tin for at least 10 minutes before removing them from the pan.
Enjoy!
Sweet Potato Roses
These baked sweet potato roses are the perfect unique and beautiful side dish for a valentines day dinner. A delicious sweet potato side dish for steak, salmon, or any other fancy dinner!
Ingredients
- 2-3 Large Sweet Potatoes
- 2 Tbsp Avocado Oil
- Salt
Instructions
Begin by washing your sweet potatoes. Don't peel off the skin. You want the skin of the potatoes because it gives the final dish a more rose-like appearance.
Using a potato peeler, peel long strips of sweet potato, going along the entire length of the potato. The goal is to have long, wide strips of peeled sweet potato. You can use some of the narrower sweet potato peels as well, but you want to have quite a few wide pieces.
Once you have quite a few sweet potato peels, sprinkle them very lightly with salt.
You will have quite a bit of leftover sweet potato bits, with lots of narrow peels and chunks that are unusable for making sweet potato roses. You can bake these later on a baking sheet for a delicious snack!
Using some oil, generously grease 6 cups in a muffin tin and set this next to your work station.
Preheat your oven to 400 degrees
I like to begin the rose with a piece of sweet potato that is almost entirely peel. One of the first peels which was peeled from the sweet potato. These are a bit more flexible than the remaining peels, so it's easy to roll it up nice and tight.
Once you have your first tight roll, just keep layering peel upon peel. Hold it tight and roll it as tightly as you can the entire time. Once you have a roll of sweet potatoes which is about 2 1/2 inches across, place it carefully in the greased muffin tin.
The sweet potato rose will flare out some and loosen up a bit. This is a good thing, just make sure there aren't any huge gaps. If there are some large gaps, just take more peels and slip them into the rose. Feel free to organize your rose "petals", flaring them out a bit and making it look more rose-like.
Once you have all of your roses complete, lightly drizzle them with avocado oil. If you did not lightly salt the sweet potato peels before making your roses, go ahead and lightly sprinkle salt on the top of the roses.
Bake at 400 degrees for 25-35 minutes. The amount of time will depend on the thickness of your roses, so make sure to check at 25 minutes. I baked these for 30 minutes.
Allow the roses to cool in the muffin tin for at least 10 minutes before removing them from the pan.
Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1 RoseAmount Per Serving: Calories: 81Total Fat: 4.7gSaturated Fat: 0.6gCholesterol: 0mgSodium: 100mgCarbohydrates: 9.3gFiber: 1.4gSugar: 0.2gProtein: 0.5g
Nutrition information isn't always accurate.
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