In these directions we are coating the entire sweet potato round in butter and cinnamon sugar. For a lighter version, just brush melted butter on one side of the sweet potato rounds, and dip only this side in cinnamon sugar.
Parents, if making this recipe with kids, the cutting out of the eyes and mouths is difficult and should be done by an adult. Otherwise just skip.
- One 1 1/2 to 2 pound sweet potato, in a even cylindrical shape if possible, wide enough for your cookie cutter form to cut out patterns
- 3 Tbsp butter, melted (for dipping)
- 6 Tbsp white granulated sugar (for dredging)
- 1 teaspoon ground cinnamon
- Pumpkin shaped cookie cutter (small enough to fit within a slice of sweet potato)
- A sharp paring knife
1 Peel the sweet potato. Cut into 1/4 inch rounds. Use pumpkin shaped cookie cutter to cut each round into a pumpkin shape. Use a paring knife to carefully cut out eyes and mouths. (This part is a bit challenging, if you find it too difficult, just skip.)
2 Place the cut sweet potato rounds on a parchment or silpat lined baking sheet. Bake at 450°F (230°C) for 35 minutes (more or less depending on thickness of slice) until lightly browned on both sides and cooked inside. Remove from oven.
3 Melt butter either on stove or in microwave and place in a small bowl. Mix sugar and cinnamon in a separate bowl.
4 Dip each sweet potato round into melted butter. Then place the round in the cinnamon sugar to coat the jack-o-lanterns with cinnamon sugar. Place the rounds on a rack over a baking sheet to dry.