Sweet Rose of Thanks

Flowers are symbolic, and roses are, probably, the most famous of all symbolic flowers. Red roses symbolize love, hope, and promise of new beginnings in most cultures.

red rose on wood floow - black and white

This beautiful rose and a beautiful sentiment by Paolo Coelho is for all of you, Beautiful People, with all my love and best wishes for Thanksgiving! I also have a delicious sweet potato rose to grace your table with love and heartfelt promises.

Swt Pot Pie 1.jpg

I have been asked to post “something new to do with sweet potatoes.”  With all my love, I put together some sweet potatoes, a couple of carrots, a nice Red Delicious apple, and a handful of pecans. I put one potato and the pecans on the side, and I cooked the rest together. If you want to speed up the process, you can microwave them , but separately: potatoes, carrots, and an apple.  While all these filling ingredients are cooking, you can make the crust. You can get a ready-made, but I prefer my own. It’s very easy: just mix some flour (I like to use whole wheat for this) with salt and brown sugar, add Smart Balance or any other NOT butter of your choice, and a secret ingredient – rum. Pulse it in a food processor or blender and press into a pie form. Stick it into refrigerator until you are ready to assemble the pie.

Swt Pot Pie 3.jpg

Meanwhile, your veggies should be all cooked and soft, so you have to peel them and blend them really well in a food processor or blender together with seasoning.  I use cinnamon and allspice, with salt and pepper, of course, and another secret ingredient – sweet red wine. Hey, it’s a holiday!

Swt Pot Pie 2.jpg

You should blend it until you get a really smooth and creamy mass. At this point, you can adjust your seasoning to taste. On a whim, I also grated some ginger and yellow turmeric into it. It added that little extra zing! Meanwhile, take the remaining sweet potato and slice it paper thin.

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Roast it in the oven for about 10 – 15 minutes on each side on a lightly misted baking sheet. These are your rose petals, so you want them soft, rather than crunchy.

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While your soft and delicate rose petals are getting ready, you need to make the crunchy part – candied pecans. Melt equal amounts of Smart Balance, brown sugar, and agave, and toss your pecans, making sure they are well coated.

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Now, as your rose petals are ready and cooling off, roast those pecans for just a few minutes, until browned and not sticky.

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The time has come to assemble the pie. First comes the sweet potato filling. I sprinkle some paprika on top, just for color.

Swt Pot Pie 8.jpg

Then you stick your roasted sweet potato chips into the creamy filling, bending them a little. Start in the center and go around, forming a rose. Arrange candied pecans in a pleasing pattern. Put it back into the oven for the final few minutes of baking right before serving.  And there you have your Sweet Rose of Thanks!

As Shakespeare said, “What’s in a name? That which we call a rose by any other name would smell as sweet.” I am sure it will taste as sweet and look great on your holiday table.


This delightful combination of sweet and savory, creamy, chewy, and crunchy, will be a loving way to offer thanks for goodness and abundance of our common home – earth!


  • 3 medium size sweet potatoes
  • 1 large carrot
  • 1 medium size apple
  • 1/2 cup pecan halves
  • Grated ginger and yellow turmeric to taste
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 tablespoon sweet red wine
  • Salt and pepper to taste
  • 1 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon  and 1 teaspoon brown sugar
  • 1/2 cup and 1 teaspoon Smart Balance
  • 1/4 cup rum
  • 1 teaspoon agave
  • A sprinkle of paprika


  • Peel apple and carrot. Cook or microwave together with 2 sweet potatoes.
  • Preheat oven to 350 F.
  • Slice remaining sweet potato paper thin. Arrange on lightly misted with oil baking sheet, spray with oil. Roast for 10 – 15 minutes on each side until soft. Remove and let cool.
  • Mix flour with salt and 1 tablespoon brown sugar, process with 1/2 cup Smart Balance and rum until thoroughly blended. Scrape sides occasionally. Remove, press into pie form, refrigerate.
  • Place cooked sweet potatoes, carrot, and apple into food processor or blender. Add cinnamon, allspice, ginger, turmeric, salt and pepper. Add wine. Pulse until thoroughly blended and creamy. Scrape sides occasionally.
  • Preheat oven to 375 F. Melt 1 teaspoon Smart Balance with 1 teaspoon brown sugar and 1 teaspoon agave, toss with pecans. Roast pecans for 5 – 7 minutes on lightly misted with oil baking sheet until browned and not sticky.
  • To assemble the pie, fill crust with filling, spreading evenly. Sprinkle paprika. Form rose in the center by sticking roasted sweet potato slices, starting in the middle and going around. Arrange candied pecan halves around the rose. Refrigerate or freeze until ready to serve. Bake for 5 – 6 minutes before serving.








44 Comments Add yours

  1. lilyandardbeg says:

    I wish I had the patience to make it…looks lovely!

    Liked by 1 person

    1. Thank you! Yes, it’s easy, but it requires several steps.

      Liked by 1 person

  2. That’s so pretty, Dolly!! I’ve never seen a sweet potato rose before!
    I love sweet potatoes, but for some reason, i avoid the pie.
    Now that I’m allergic to cinnamon, that may have been just a natural aversion??

    Liked by 1 person

    1. Thank you, Melinda! I invented this rose by thinking of the rose made of lemon slices that I make to decorate sushi or ceviche. I am sorry you are allergic to cinnamon. I stick cinnamon into everything as it fights cholesterol, but so does ginger, so you can just skip cinnamon and increase ginger.

      Liked by 1 person

      1. You’re welcome, Dolly. I miss cinnamon so bad!! Thanks, I didn’t know that about ginger.

        Liked by 1 person

      2. My pleasure – enjoy!

        Liked by 1 person

  3. Indeed a lovely combination of flavors. Nice idea with the “petals”, though I would probably munch on them before they’d reach the pie! 🙂

    Liked by 2 people

    1. Thank you so much, Ronit! I did, of course, munch on “petals” – I had to make sure they were good, after all! However, I was careful to select the pretty ones and out them aside first!

      Liked by 1 person

      1. lol Yes, quality control is the key! 🙂

        Liked by 1 person

  4. randyjw says:

    Sounds delicious!

    Liked by 1 person

    1. Thank you – glad you like it!


  5. Sounds lovely and the presentation is beautiful.

    Liked by 1 person

    1. Thank you so much, Myra!

      Liked by 1 person

  6. Your pie both looks and sounds very delicious, maybe one for trying a day 🙂
    I use to use sweet potatoes in my food, but when I came to Spain, I learned, that people here use them mostly for cakes 😀

    Liked by 1 person

    1. Really? That’s an interesting piece of information! I have managed to replace regular potatoes with sweet potatoes in most of my recipes in order to reduce carbs and sugar intake, but using them in cakes is something I want to learn! Thank you so much!

      Liked by 1 person

      1. You are welcome. I do also use sweet potatoes in much food, because I really like them, also their consistence after being in the oven.

        Liked by 1 person

  7. Reblogged this on koolkosherkitchen and commented:

    With all my love and best wishes for a truly blessed Thanksgiving – enjoy!


    1. Thank you for pingback.


  8. This looks like a very interesting way to serve sweet potatoes, Dolly. Tink and I both love them, but must admit I am not very adventurous with them. Perhaps this will inspire me. Happy Thanksgiving, my friend.

    Liked by 1 person

    1. Happy Thanksgiving to you and Tink, dear Madelyn!

      Liked by 1 person

      1. Thank you so much, Dolly. Tink says his woofs to the kitties.

        Liked by 1 person

      2. And we all say Meow to Tink!

        Liked by 1 person

      3. Thanks, guys. Can’t wait for Turkey Day. I mean, is that a great holiday or WHAT?!
        Woof! TINK

        Liked by 1 person

      4. Does Mommy share turkey with you? We only get gravy.
        Meows and Purrs!

        Liked by 1 person

      5. It’s the opposite here – I only get the turkey (and the tiniest licks of gravy)
        Woof! TINK

        Liked by 1 person

      6. We don’t like turkey, but we like turkey gravy and shredded chicken.
        (Little Pyshka likes everything, including plastic and paper – such a glutton, this baby!)
        Meows to you, dear friend!

        Liked by 1 person

      7. I love turkey and chicken both – but I only get turkey at this time of year, so right now I am SO excited.

        Oh yeah, guys – can you leave me a link to a photo of Pyshka (any article). Mom found one of you two, but she gave up trying to find one of Pyshka. THANKS
        Woof! TINK

        Liked by 1 person

      8. Here is one,and the link in this post takes you to another one with more pics and a video.
        She is much bigger now (because she eats non-stop – Barmalei!), but the look hasn’t changed.
        The good news is that with a little troublemaker in the house, Beba started acting like a mature lady.
        Meows and Purrs from all of us!


      9. That’s the one Mom couldn’t find for me — perfect! THANKS guys.
        Woof! TINK

        Liked by 1 person

      10. Very welcome, dear friend!

        Liked by 1 person

  9. A really lovely recipe, Dolly. I shared to my Facebook page, Baked Delights.

    Liked by 1 person

    1. Thank you so much, dear Robbie; your kind words mean a lot to me! Thank you for sharing my recipe with your FB friends. Happy Thanksgiving!

      Liked by 1 person

  10. julespaige says:

    I am always playing with my food. I think you could also use shaved carrots for the rose decorations. You reminded me of a potato dish where you fan out the potatoes slices and then bake them. Potatoes Anna. I bet one could use sweet potatoes too. Then the whole plate would look like a rose 😉 Maybe even top them with candies walnuts?

    Cheers, and a wonderful Thanksgiving to you and yours
    (sorry you lost your boat and web designer… I’m no help on either count… except to extend my hopes for a quick recovery of those things you lost.)

    Liked by 1 person

    1. Thank you so much for your wonderful comment and decorating suggestions! I didn’t know this dish was called Potatoes Anna, and now I am wondering who Anna was. Mr Google to the rescue!
      Happy Thanksgiving to you and yours as well, with many blessings!

      Liked by 1 person

      1. julespaige says:

        I think when we modify our dishes (play with our food) we can call them anything we want 🙂

        It appears with a quick glance that Anna was someone with a French background? Did tell me who the original Anna was though 😉

        My Potatoes Anna came from The Good Housekeeping Illustrated Cookbook.

        Liked by 1 person

      2. I shall do more research ow that my curiosity is peaked!

        Liked by 1 person

      3. julespaige says:

        from Wiki:

        The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), or Anna Deslions.[2]

        Liked by 1 person

      4. Fascinating information! Now I am definitely going to research more – thank you!

        Liked by 1 person

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