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Any ideas for a savory version for a thanksgiving appetizer?
How about our oven-baked sweet potato fries?
Can these be made the night before, for example for a pre-school bash the next day? :)
Hi Jen, good question! I think so. I made them a year ago and I remember munching on them for a few days.
I’m throwing a Halloween party in a couple of days and I really want to make these, but I’m confused: where are people finding cookie cutters small enough for sweet potatoes or sweet potatoes large enough for cookie cutters? I’ve tried three different pumpkin-shaped cookie cutters and none of them are small enough for sweet potato slices, even when I buy the biggest yam I can find. Am I missing something?
I found my pumpkin cookie cutter at a local cake decorating store.
Hi! Am getting ready to make these, but was wondering, should they be served warm?
They can be served warm or at room temp.
This recipes is like a Indian potato chips. Its delicious
OMG. This is soooo delicious!! I just made the “pumpkins” this evening as a dessert snack and everyone loved it. They taste best when they are still warm. Though the 230°C were a bit too much, they started to blacken after 20 min, so I took them out of the oven earlier. Thanks for this wonderful recipe!
My daughter and I made these over the weekend – we found mini pumpkin and pumpkin cookie cutters at Sur La Table. So fun to make! We were expecting them to turn out crisp-ish, like when you grill thin sweet potatoes on the grill with a little olive oil and seasoning. They came out of oven soft (after 45 minutes cooking at 450 degrees) and then even softer after coating in butter and the sugar/cinnamon. Did I experience user error or is this the intended texture? BTW, love your blog. It is my go to when I am having a brain cramp on what to have for dinner.
Hi Ellen, the couple of times I made them they were dry and lightly browned on the outside and soft in the center, so perhaps with your oven they needed to cook a little longer? They shouldn’t be crisp though, if that is what you were expecting.
Just have to say that these are very good! As well as totally cute. For anyone that needs to hold-off on sugar and/or butter, I think they are very good plain, too! Really! The sweetness of the sweet potatoes is brought out in the baking. I will be making them again and even make simple round ones for treats the rest of the year. Once they have been dipped in cinnamon sugar, it would be overkill to have dipping sauces as I spoke of above. How fun to make these for my young and old trick-or-treaters!
I LOVE this! This makes my inner child very happy and giddy. Thanks for this!
These are so fun, easy and delicious! Thanks for sharing, Elise :)
I just made some of these for my grandson…. very easy and great instructions! Making the faces is a bit tedious, so I only made a few with faces and then lightly scored the vertical section lines for the ridges on a pumpkin on the others. The sweet potato shrank away from the scored line enough to make it show, and they looked like real little pumpkins. Thanks for the great idea Elsie!!
I love the idea of scoring the pumpkin shapes so they look more like pumpkins. Thank you!
I’m feeding my baby whole pieces of things (it’s called Baby-led weaning)… and I think this is going to be perfect. I’m just going to leave out the sugar part but still sprinkle with a bit of cinnamon! Do you think this will turn out just as delish?
I think this will be too chewy for your baby. What I would recommend doing is slicing the rounds, then parboiling them for a minute or two. Then make the cut outs if you want them to be cute, and bake them. They will be wetter, but much softer. Easy for baby. You could sprinkle the tiniest amount of cinnamon on them, but note that cinnamon quickly overwhelms. So you may want to skip at first.
She prefers sucking on the chewier foods, so it might be alright. :) Thanks for the suggestion, I will probably try both ways. :)
Another possibility for the ghost variation: parsnips. They should stay whiter than potatoes, they are naturally sweet to begin with, and they are a seasonal fall vegetable. I’ve seen some impressively large specimens, but even smaller ones could yield cute mini-ghosts or even skulls.
How Fun! I love that they are individually cut, even if it does take a little longer. Turning them around so that the face is up-side down may make the eyes easier to cut. We usually turn our pumpkin faces into cats, which always get rave reviews! Will have to make a kitty or two.
I am thinking I might try making some dipping sauces in little bean pots/cauldrons. Like caramel, marshmallow and chocolate? Can you tell I love Halloween!?
p.s. the ghost idea is brilliant too. The potatoes would probably brown when baked but it wouild still be tasty and cute.
There are a variety of actual jack o lantern cookie cutters at Amazon that may or may not work with raw sweet potato. Michael’s (the craft store) should have them too.
These are cute and look tasty but I am confused-are these a snack? How do you eat them? Can you hold them or do you need a plate and fork?
You just pick them up and eat them. No fork required.
is the potato previously cooked or baked after dipping into butter and sugar
As per the recipe, the raw sweet potato is first sliced, then baked, then dipped in butter and cinnamon sugar.
White potatoes for ghosts? Maybe a savoury version– vinegar and sea salt a la 101 Cookbooks. Or parmesan and black pepper? For V-Day, beet chips? This is such a brilliant idea– a perfect way to incorporate every colour of the rainbow in a festive manner!
Where can I find one of those pumpkin shaped cookie cutters with the little stem on top?
Brilliant! This will be so much fun to make with the kids! And sweet potatoes are so healthy too….they’ll never know I’m secretly feeding them something good for them!! Mwahahaha!