These pinwheels aren’t just pretty, they’re bursting with comforting fall flavors. Serve on a platter as a side dish, or plate a few over a bed of greens as a pretty appetizer.
Cook sweet potatoes in boiling, salted water for about 20 minutes, until fork tender. Mash and set aside.
In a large, deep frying pan, heat oil over medium heat. Add onion, garlic, salt, and brown sugar. Cook for about 10 minutes, until golden and caramelized.
Add cooked sweet potatoes, orange juice, maple syrup, and cayenne pepper. Stir to combine, then set aside to cool.
Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and set aside.
Once the sweet potato mixture has cooled, roll out a malawach round into a rectangle, then spread one-fourth of the sweet potato mixture over the surface. Roll up, then cut into slices, about half an inch (one centimeter) wide. Place the slices on the prepared baking sheet, then brush with beaten egg. Repeat with remaining malawach and sweet potato. Bake for 30 minutes, until golden.
Recipe, styling and photography by Miriam Pascal