Description
Roasted Sweet Potato Skulls are an easy, fun Halloween side. Sweet, savory, and a little spooky, these make holiday meals extra special for all ages.
Ingredients
Scale
- Sweet Potato Base:
- 3–4 medium sweet potatoes
- Oil & Glaze:
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Flavorful Seasoning:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional Spooky Touches:
- 1/4 cup mini chocolate chips or raisins (for eyes)
Instructions
- Prep Those Spooky Potatoes:: First things first, get those sweet potatoes scrubbed clean. No peeling needed for these sweet potato skulls, which is a total win for me! Slice each potato crosswise into about 1/2-inch thick rounds. You want them thick enough to hold their shape for carving, but not so thick they take forever to cook. I usually aim for about 12-15 rounds from 3-4 potatoes. This is where I always make sure my knife is sharp, unlike that pumpkin incident!
- Carve Your Skull Faces:: Now for the fun part! Using a small, sharp paring knife or even a tiny cookie cutter, carefully cut out two small eye sockets and an inverted heart shape or small oval for the nose on each sweet potato slice. Don’t worry if they’re not perfect; mine rarely are! The charm of these sweet potato skulls is in their quirky, handmade look. Just be gentle so you don’t snap the potato, I’ve done that a few times, oops!
- Season Them Up Right:: Toss those carved sweet potato slices into a large bowl. Drizzle them with olive oil, then sprinkle generously with brown sugar, cinnamon, nutmeg, salt, and a dash of black pepper. Get in there with your hands and really make sure every single sweet potato skull is coated evenly. You want that seasoning to hug every crevice. The smell at this stage? Divine, honestly!
- Arrange for Roasting:: Lay the seasoned sweet potato skulls in a single layer on a baking sheet lined with parchment paper. This is key for even roasting and preventing sticking. Don’t overcrowd the pan, or they’ll steam instead of roast, and we want crispy edges, not soggy ones! I usually need two baking sheets, and that’s perfectly fine, you know, kitchen realness.
- Roast Until Tender and Golden:: Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes. Halfway through, give them a flip to ensure even browning. You’re looking for tender potatoes with slightly caramelized edges. Keep an eye on them; ovens vary, and I’ve definitely singed a batch or two by getting distracted with a podcast!
- Add the Spooky Details:: Once your Roasted Sweet Potato Skulls are out of the oven, while they’re still warm, carefully press two mini chocolate chips or raisins into the eye sockets of each skull. The residual heat will slightly melt the chocolate, making them stick. Now they truly look like adorable, spooky little faces! Serve them up right away and enjoy the oohs and aahs!