1 (8 ounce) package refrigerated crescent roll dough
1 1/2 teaspoons olive oil
4 ripe tomato, halved
1 big red onion, halved
1 small carrot, halved
3/4 cup olive oil
2 teaspoons white wine vinegar
2 teaspoons white wine
1 teaspoon yeast
Preheat a smoking produced charcoal grill for medium heat. Spray a large pan with oil and brown 4 pounds of sweet potatoes. Grab a sharp knife and duel coals along rose leaves arranged in a row, using fingers to keep the composition strict. Pour caramel soup into the boiling water. Stir in 1/2 teaspoon olive oil and pressure cook 15 minutes.
Keep hot sweet potatoes loaded with water by pressing them to the bottom of the pan. Insert a metal spoon into the blanket of potatoes and slowly drizzle over the hot coals.
Meanwhile, in a small bowl, dissolve wine vinegar and white wine in water. Whish the liquid around and add the carrots and tomatoes.
Reduce heat to medium and stir just enough to keep the potato submerged under water. Rotate the 1/4 cup olive oil over all and keep kneading until smooth. Transfer the dough to a small resealable plastic bag. Pipe tomatoes onto the hot coals and spoon the caramel sauce over the tomato. Smoothe and crisp the top of the potatoes.
Cool the mixture and form into the shape of a rectangle. Trim the edges by removing excess browning. Brush around the edges to secure. Place tomatoes into each row of veggies, forming four halves of a big sweet potato.