Sweet Potato Casserole Roses - cooking recipe

Ingredients

4 medium sweet potatoes
3 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon cinnamon
1 pinch salt
1/2 sheet puff pastry (store-bought)
1/4 cup marshmallow cream
20 mini marshmallows
confectioners' sugar (sifted for topping)

Preparation

Slice sweet potatoes thinly (best to use a Mandoline).
In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
On a lightly floured surface, roll out the pastry.
Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
Brush butter in a casserole pan.
Lay two slices of sweet potato on the bottom, creating a base for each rose.
Add a dollop of marshmallow fluff on top of each sweet potato base.
Place each rose on the base, the marshmallow fluff acting as an adhesive.
Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
After it cools, place mini marshmallows around the roses and top with confectioners' sugar.