
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.

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.

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!

You should blend it until you it’s really smooth and creamy. 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.

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.

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.

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

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

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!
INGREDIENTS
- 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
PROCEDURE
- 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.
Happy Thanksgiving, Beautiful People!
Yummy! Thank you so much, Dolly! I hope you all will celebrate a wonderful Thanksgiving! Best wishes, Michael
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Thank you so much for your kind wishes, Michael!
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Interesting! It’s almost like a savory praline! 🙂
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Whatever it is, it came out delicious when I first invented it, and I have been repeating it ever since, usually to eveybody satisfaction.
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Looks fantastic! 🙂
Ok, time to go eat!
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Bon Appetit, darling!
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Merci ! (ok, Bevakashah!)
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Por Nada!
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Ah, Gracias!
(Pero, deberîas haberme dicho ‘Buen Provecho’ en vez de ‘Bon Appetit’ -me confundî de idioma! )
LOL!!
🙂
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But I don’t know Spanish, dear Shira; I picked up a few words and expressions here and there – it’s inevitable in South Florida. I do know Buen Provecho, however.
Big air hugs,
D
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Oh! Ok, that makese sense, sorry!
Many safe air hugs (crossing the desert and the Gulf of Mexico…)
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Nothing to be sorry about, darling!
As our resident satirist Dave Barry once said, we live as close to the US as possible, without actually being there. This is mostly Cuba here, with a little sprinkling of Latin and South America. Unfortunately, I know a few useless languages, but not Spanish and not French. The latter is becoming popular here with the influx of Haitian emigrants.
Hugs right back to you,
D
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Beautiful, both!
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Thank you so much, dear Dorothy!
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That looks absolutely delicious, Dolly. I made Hungarian Goulash for Thanksgiving. Happy Thanksgiving to you and all your family. K x
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Thank you for your kind wishes, dear Kerry! Happy Thanksgiving to you and yours – enjoy your goulash!
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Great idea, to assemble all these holiday foods into one tasty pie! Love the use of rum in the crust. 🙂
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Thank you so much, dear Ronit; your opinion is important to me.
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Happy Thanksgiving to you and yours as well.
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Thank you, darling!
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You are very welcome. 🙂
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How i love sweet potatoes! These look delightful.
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Thank you so much, darling!
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Reblogged this on By the Mighty Mumford and commented:
AND A HAPPY THANKSGIVING TO YOUU, DEAR MFRIENDS!
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Thank you so much for reblogging, dear friend!
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you know how to cook!!!!!
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You are too kind!
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PERHAPS—BUT GOD MOST HIGH IS LOVE AND KINDNESS BY HIS VERY NATURE!.
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Absolutely!
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BLESSING BE UNTO YOU, SIS!
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Many blessings to you as well, my brother. Happy Thanksgiving to you and your beautiful half!
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thanks…in the name of THE LORD MOST HIGH!
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Amen
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Ginger and turmeric is always a welcome whim
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Thank you so much, Derrick.
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What a beautiful presentation! 👀🍂
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Thank you so much, dear Gail!
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A lovely choice of ingredients makes for a delicious pie …It sounds very tasty…Happy Thanksgiving dear Dolly 🙂 xx
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Thank you for your kind comment, dear Carol!
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You are so creative, Dolly! Happy Thanksgiving to you — but go easy on the rum 😉
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I will go easy on the rum; I still have a little of that French cognac left that my husband bought me for Jewish holidays. LOL
Thank you so much, dear Joelle!
Be well and stay safe.
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Such a pretty pie – and a lovely idea! I hope your Thanksgiving is joyful, full of fun and all the sweetness of life! (I made a spelt and white flour braided egg loaf yesterday. I need to make the dough stiffer but it was still pretty!)
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Thank you so much, darling, and I wish the same to you and yours!
Tip: if you combine spelt and whole wheat flour, the dough will be stiffer.
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Your rose is creative, beautiful, and probably delicious!
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Thank you so much, dear Linda! I hope you had a nice Thanksgiving!
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Looks yummy!
A great treat on thanksgiving…
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Thank you so much, dear friend; I am so glad you like it!
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Pleasure…🙏
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Reblogged this on koolkosherkitchen and commented:
With this post, I wish you all, Beautiful People, a very happy Thanksgiving and an abundance of blessings!
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Anything with a touch of alcohol to enhance the flavour is fine by me this sounds delicious, Happy Thanksgiving to you and yours, dear Dolly x
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Thank you so much, darling!
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As beautiful and sweet as you are! Happy Thanksgiving!
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Thank you so much, my favorite purple person! Happy and Blessed Thanksgiving to you and yours!
Much love,
D
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It was wonderful!
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I am happy for you, dear Melinda!
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