Yam Potato, peeled
Butter Flavored Cooking Spray
muffin tin or custard cups
2 plain wooden toothpicks for each rose (optional)
Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into boiling water; simmer 5 minutes. Drain.
On a flat surface overlap each slice slightly into a long row; roll up. Cut a thin slice off one end to sit level. Secure the roll with toothpicks at the base; brush with melted butter; adjust potato slices to resemble a rose. Bake in greased custard cups at 350° for 10 to 15 minutes. Remove toothpicks and serve.
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