‘Sweet Potato Roses’
While little puppies were growing, we found our selves not eating the best items. Now, I have a little more time to prepare homemade dishes and today I got inspired by the hint of spring!
‘Sweet Potato Roses’
•1 large sweet potato (you can also use a regular potato)
•2 big cabbage leaves
• 1tsp fennel seeds
• 1 tsp sage
• 2 tsp olive oil
• 1 tsp raw tahini (sesame seed butter)
• Italian parsley ( as much as you can handle) finely chopped, fresh
Mix together tahini, sage, parsley, fennel seeds, olive oil, pinch of salt ( I use Himalayan pink salt). Peel potatoes and cut them into thin circles. Wash the cabbage and choose 2-3 of the biggest leaves. Cut leaves into 3” strips and place potato circles on the top, slightly overlapping each other. Brush a mixture of tahini, sage, parsley, fennel seeds, olive oil and salt over the potatoes. Roll into roses.
Place cupcake parchment paper into the cupcake baking pan. Brush egg whites mixed with a little water over the ‘roses’ and sprinkle some dry dill on the top. Bake at 350F for 30-40 min or until potato is done ( cover the top with aluminum foil if needed to prevent burning).
Enjoy!
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