Sweet Potato Roses
Discover a delicious and visually impressive dish: sweet potato roses, baked in a muffin tin and refined with Ayurvedic spices. The wafer-thin slices of sweet potato are artfully shaped into rose petals before being seasoned with our aromatic Chanda mix and almond cream and baked in the oven until golden brown. These little works of art are not only a feast for the eyes, but also offer a harmonious balance of sweet and spicy taste, perfect as a healthy starter or side dish.
Directions:
Using a mandolin, cut a sweet potato into very thin slices. Roll the slices into small roses.
Filling:
• 2 eggs
• almond cream
• 1/2 tsp Chanda Spice Leaf Fusion
• 1/2 tsp Lavana Spice Mix
• 1/4 teaspoon salt
Place the sweet potato roses in a muffin tin and pour the filling over them. Bake at 180°C for about 30 minutes. After 20 minutes, cover with aluminum foil to prevent the top from burning.
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