Sweet Potato Spider Webs

OK, I admit it. I am a Halloween freak. I couldn't wait to be a mother so I would have an excuse to be even more over the top with costumes and decorations than I already am. It's insane really. Each year we decorate our house with black silhouettes of crows and rats and spiders and I have to say, I still have some up from two years ago. I was goth in High School and well, I guess I never really grew out of my love for all things macabre. I start thinking about Halloween in August and usually purchase our costumes then too. So of course, my obsession with Halloween and Halloween-themed things doesn't stop at food.

My recipe for Sweet Potato Spider Webs came about when I was looking for a Halloween-themed snack that was delicious and easy to make. I made these for my son last week and he LOVED them!!! They can be baked or fried and are great as snack because they combine protein with a healthy starch. I make a bunch and keep 'em in the fridge for up to 2 days. They are a godsend when I am running late with dinner and I have one hungry little boy banging on his highchair tray. Make these for yourself or for your little Ghouls and Goblins this Halloween, I bet you they'll ask for more.




P.S. If I had it my way all of our dinnerware would look like the plate above and we would eat every meal would be served on that obnoxiously loud tablecloth!!





Sweet Potato Spider Webs
Makes about 12 spider webs

2 cups shredded sweet potatoes (about 2 medium sized potatoes)
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/4c olive oil or canola oil

*optional-2 tbsp parsley


1. Combined sweet potatoes, egg, salt and pepper in a large bowl and stir to combine.

2. Heat olive oil in a large non-stick skillet over medium-high heat.

3. Working in batches of 6, spoon 1 heaping tablespoon of potato mixture per spider web into skillet, spreading into 1 1/2-inch rounds with the back of your spoon. Reduce heat to medium-low and cook until undersides are browned, about 2 minutes. Turn spider webs over and cook until undersides are browned, about 1 minute more.

4. Transfer to paper towels to drain. Add more oil to skillet as needed and repeat with remaining potato mixture.

5. Keep warm on a wire rack set over a cookie sheet in the oven.


SWAP OUT

-Use 2 cups of shredded zucchini or carrots in place of the potato.
-Skip the salt and pepper, toss in some cinnamon and top with sour cream or even applesauce.


BAKED METHOD

1. Line a rimmed cookie sheet with aluminum foil.

2. Spray the foil heavily with oil.

3. Preheat your oven to 375 degrees.

4. Spoon 1 heaping tablespoon of potato mixture per spider web into the foil spreading into 1 1/2-inch rounds with the back of your spoon.

5. Bake in the oven for about 8 minutes and then turn over using a thin metal spatula. Cook for another minute and remove from oven.



STORAGE

Wrap in foil or place in Tupperware and refrigerate for up to 2 days. Reheat for 8-10 seconds in the microwave or in a non-stick pan over low heat. for 10 seconds on each side.