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1
Slice sweet potatoes thinly (best to use a Mandoline).
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2
In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
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3
Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
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4
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).
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5
On a lightly floured surface, roll out the pastry.
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6
Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
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7
Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
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8
Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
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9
Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
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10
Brush butter in a casserole pan.
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11
Lay two slices of sweet potato on the bottom, creating a base for each rose.
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12
Add a dollop of marshmallow fluff on top of each sweet potato base.
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13
Place each rose on the base, the marshmallow fluff acting as an adhesive.
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14
Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
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15
After it cools, place mini marshmallows around the roses and top with confectioners' sugar.
