Sweet potato “jack-o-lanterns” are a fun way to make your dinner side Halloween festive! I love this because this recipe is different from a typical sugary-sweet holiday treat (not that there’s anything wrong with sweets). Creating your lanterns is simple, and the cinnamon gives them great flavor when roasting! This recipe is easy to double if you have a bigger family. These sweet potato lanterns are adorable, delicious and easy to make! I hope you and your family love them as much as my little one did!
Jump to RecipeFor Littles
My 17-month-old is a little too young to actually understand that they are Halloween-themed, but next year I know she will absolutely love them! You can serve these to your little ones 6 months+! They’re nutritious, delicious and easy to eat!
How To
Slice your sweet potatoes and boil for 3-4 minutes.
Let them cool and then using a knife, making your cuts to represent a jack o lantern.
Place them on a sheet pan, mix them in the olive oil, cinnamon, salt and pepper.
Roast and serve warm!
Sweet Potato Lanterns
Course: Fall, For Toddlers, Halloween, Healthy, Recipes, Snacks4
servings20
minutes15
minutesIngredients
1 big sweet potato cut into 1/4 inch rounds * (see notes)
2 cups water
1/2 tablespoon olive oil
1/4 teaspoon cinnamon
1/2 teaspoon salt
Freshly cracked pepper to taste
Directions
- Get a small pot of the water boiling and prepare a sheet pan with parchment paper and set aside. Preheat your oven to 400 degrees.
- Place your 1/4 inch round sweet potato slices in the boiling water and let cool for 3-4 minutes, just until the sweet potatoes have softened a bit (this makes it easier to make the lantern cuts).
- Take the sweet potatoes out and let cool for 5 minutes.
- Once cool, on a cutting board, using a sharp knife, create your lantern. I start with the eyes and then move onto the smile. Make sure your cuts go all the way through the sweet potato. Using your finger or knife, push out the pieces of the sweet potato you made the cuts with. Repeat with the other sweet potato rounds
- Once all cut, place the sweet potatoes on a sheet pan. Drizzle the olive oil, sprinkle the cinnamon, salt and pepper. Toss until they’re all coated evenly.
- Roast for 15-20 minutes, until the sweet potatoes are full done and have browned a bit.
- Serve warm! You can store in an airtight container in the fridge for up to 3 days.
Notes
- * To cut the 1/4 inch round slices, you will need to cut the sweet potato horizontally, moving across the sweet potato.
