Yummy Mummies for the week
- Yield 16 pieces
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Yummy Mummies for the week sits in the Snacks section of Regbie. The card serves 16 pieces. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 pieces
- 2 medium sized O’Henry or Hannah white sweet potatoes, peeled (see note about these sweet potatoes below)
- 8 hot dogs, cut in half (the cook used Applegate Farms Natural Uncured Beef Hot Dogs )
- 2 tablespoons sunflower seeds, 32 eyes
Method
First, Heat the oven to 400°F with the rack in the middle position. Line a baking tray with foil or parchment, and place a wire rack on top. Grease the rack with melted ghee.
Shred the white-fleshed sweet potato with a spiralizer and place in a large bowl. (A spiralizer’s your best bet for this recipe; it’s hard to get sufficiently long strands of sweet potato with a julienne peeler or by feeding it through your food processor.)
Turn the sweet potato strings with the melted ghee and salt.
Grab a chopped hot dog and wrap some strands of sweet potato around it. Try to cover your half-wiener from end to end, but don’t go for a super thick layer of sweet potato or else the “bandages” won’t crisp up properly in the oven.
Set the finished dog on the greased wire rack and push apart some of the strands in the top ⅓ of the hot dog to expose the “face.” Repeat until you’ve assembled an army of eyeless, limbless mummies.
Roast the mummies in the oven for about 20 minutes or until the sweet potato “bandages” are golden brown, turning the tray halfway through the cooking process.
To make the eyes, you can stab toasted sunflower seeds into each wiener’s “face.” (Dabs of mustard will work, too, but they’re prone to smearing. And no one wants to eat mummies whose mascara is running.)
The bottom of each mummy may need to be leveled off with a knife so they can stand upright. Lay out your mummy army on a platter. Make ’em as threatening as possible.
Plate with a bowl of thickened blood. ( Paleo-friendly ketchup or homemade sriracha works, too.)
Kitchen notes
- A note about the white sweet potatoes: when developing this recipe, the cook tried a number of different types of spuds: O’Henry white sweet potatoes, garnet sweet potatoes, and even russet potatoes.
- The cook found the garnets too sweet and mushy, and the russets didn’t crisp up as nicely—but the white sweet potatoes worked evenly.
- Their mildly sweet flesh is golden and string-less, and slightly drier than other sweet potatoes, making O’Henrys (or Hannahs) a great choice for making shoestring potatoes.
