Sweet Potato Pastrami Roses
- May 20
- 1 min read
Delicate layers of sweet potato and pastrami baked into elegant rose shapes. The pastrami anchors the structure and balances the natural sweetness, creating a dish that’s both beautiful and deeply delicious.
Yields 16-20 roses
1/2 cup olive oil
1/2 teaspoon Thyme
1/2 teapsoon Salt
1/2 teaspoon Garlic powder
1/2 teaspoons Onion powder
1/4 teapsoon Black pepper
2 teaspoons dried Parsley
1/2 teaspoon Ginger powder
4 medium sweet potatoes, peeled
2 6 oz packages pastrami deli (such as A&H brand)
Instructions
Preheat oven to 400°F.
In a large bowl, whisk together the olive oil, thyme, salt, garlic powder, onion powder, black pepper, parsley, and ginger.
Using a mandolin, slice the sweet potatoes into very thin rounds (almost paper-thin). This step is key for flexibility, thicker slices won’t roll properly.
Add the sweet potato slices to the bowl and gently toss until every slice is well coated.
Line each muffin cup with pastrami, pressing it along the sides so it covers the entire cup. If one slice isn’t enough, overlap a second piece.
Working one slice at a time, begin layering the sweet potatoes inside the pastrami-lined cup. Slightly overlap each slice as you go, wrapping them around in a circle to form a rose shape. Continue until the cup is nearly full.
Finely dice the remaining pastrami and place a small amount in the center of each rose.
Bake uncovered for 25–30 minutes, until the edges are crisp and the centers are tender.
Let cool before removing from the pan.
Recipe by Yocheved Shvarzblat
Photo by Sruly Fryde
