Or should it be Jack O’Yamterns? The choice is yours. My daughter insists on just calling them “sweet potato faces”, and will gobble down 3 or 4 in a sitting, easily. By any name, this is a fabulously fun, simple and satisfying healthy Halloween idea, perfect for parties in particular, school events, and other festive gatherings (maybe not so much for handing out to trick or treaters). The photo itself pretty much tells you the recipe (cut slabs of sweet potato into pumpkin-like spooky/silly faces), but I’ll still share the deets, of course!
One helpful hint: If you have an apple corer, use it to cut and punch out perfectly round eyes or mouths. Staged but still visually descriptive photo of the apple corer in “action” below:
As many large sweet potatoes (garnet yams used here) as you like
a tablespoon or two olive oil
a teaspoon or two salt
Preheat oven to 375. Slice sweet potatoes crosswise into about 1/2 to 3/4 inch rounds. Save the extra trimmings and punched out holes for use in another recipe (I added mine to chili the next day).
Cut goofy faces into them – carefully! Along with the apple corer, I also used the little serrated tool from one of those pumpkin carving kits for the triangle eyes and jagged mouths and such. A small paring knife was also helpful for punching the cutout parts through.
Rub each round with a little oil, lay out on a baking sheet, and sprinkle with salt. Bake until cooked through and tender, approximately 25 minutes or so depending on thickness; underside will be slightly browned. Serve! I found that these reheated really well if laid out on a plate and covered in plastic wrap before refrigerating.
It’s Halloween season already? YES. You can never be too prepared. Enjoy.
— posted by Anne