Sweet Potato Mummies

Get ready to spook up your kitchen with these adorable Sweet Potato Mummies!

The perfect finger food for Halloween parties, these little guys are wrapped in flaky puff pastry and bursting with the savory goodness of seasoned sweet potatoes.

I love how they turn out so cute and spooky, making them an absolute crowd-pleaser at any Halloween bash! Plus, they pair perfectly with a roasted garlic and red pepper dip that’s just to die for - pun intended!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Sweet Potatoes - Choose medium-sized ones, they're the star of your mummies! Look for firm, smooth sweet potatoes for the best results. How To Tell if Sweet Potatoes Are Bad?
• Puff Pastry - Make sure it's vegan if needed. This gives your mummies their flaky, spooky wrap.
• Olive Oil - Adds flavor and helps crisp up the pastry. You can use any cooking oil you have on hand.
• Paprika, Garlic Powder, Onion Powder, Cayenne, Salt, Black Pepper - These spices and seasonings give the sweet potato fingers their savory, finger food flair. Feel free to adjust the cayenne for more or less heat.
• Aquafaba - It's the liquid from a can of chickpeas. Use it to brush the pastry for a golden finish.
• Black Olives - Perfect for creating those cute little mummy eyes. You could also use capers if you prefer.
• Fresh Herbs - Optional, for garnish. They add a pop of color and a fresh touch to your Halloween party food.
• Red Bell Peppers and Garlic - For the dip. Roast them for a sweet and smoky flavor that complements the mummies.
• Nutritional Yeast - Adds a cheesy flavor to the dip. It's a great vegan alternative to cheese.
• Lemon Juice - Balances the flavors in the dip. Freshly squeezed is best for a bright, zesty kick.
• Sesame Seeds and Fresh Herbs - For garnish on the dip.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Pot: For parboiling the sweet potatoes.
• Baking Sheet: Use a lined one to prevent sticking.
• Knife: For slicing the olives and sweet potatoes.
• Blender: To make the dip smooth and creamy.
• Foil: Needed to roast garlic.
• Bowl: For mixing spices with the sweet potatoes.
• Pastry Brush: To brush aquafaba on the pastry.
• Oven

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare Sweet Potatoes

Parboil sweet potato fingers until tender. Season with olive oil and spices.

Step 2: Assemble Mummies

Wrap seasoned sweet potatoes in puff pastry strips. Add olive eyes.

Step 3: Bake Mummies

Bake at 200°C (400°F) until golden and crispy.

Step 4: Make Dip

Roast garlic and red peppers. Blend with nutritional yeast and lemon juice.

Step 5: Serve

Garnish dip with herbs. Serve mummies with dip for a spooky snack.

🍽️ Serving

Serve your sweet potato mummies hot and fresh from the oven. Arrange them on a platter for easy grabbing and pair them with the roasted garlic and red pepper dip. If you want, add a few fresh herbs on top for a pop of color.

Perfect for Halloween parties or spooky movie nights!

❄️ Storage

Store any leftover sweet potato mummies in an airtight container in the fridge. They'll stay fresh for up to 3 days.

How to reheat

To reheat, pop them in the oven at 180°C (350°F) for about 10 minutes. This keeps them crispy. Avoid the microwave; it makes them soggy. Enjoy them warm with your spooky dip!

🔜 Related Recipes

Looking for more spooky treats to spice up your Halloween party? Check out my Ghost Sugar Cookies or serve up some of these Chickpea Nuggets! Both recipes are easy to make and sure to impress your guests!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Sweet Potato Mummies

Romy

This Sweet Potato Mummies recipe is a fun and spooky Halloween treat! Wrapped in flaky puff pastry and seasoned to perfection, they're perfect for your next Halloween party. Pair them with our hauntingly delicious roasted garlic and red pepper dip for a finger food everyone will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Servings 4 servings

Equipment

• 1 oven
• 1 Pot
• 1 Lined baking sheet
• 1 sharp knife
• 1 blender
• 1 aluminum foil for roasting the garlic
• 1 bowl for mixing spices
• 1 pastry brush

Ingredients

  

• 2 large sweet potatoes
• 1 puff pastry sheet
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup aquafaba (60 ml)
• 3-4 black olives
• fresh herbs for garnish

For the Roasted Red Pepper and Garlic Dip:

• 2 red bell peppers
• 2 cloves roasted garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• fresh herbs and sesame seeds for garnish

Instructions

 

• Peel and cut the sweet potatoes into finger-sized sticks. Boil them in a pot of water for about 5 minutes until slightly tender. Drain and let them cool.
• In a bowl, combine olive oil, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Toss the sweet potato sticks in the mixture until well coated.
• Cut the puff pastry sheet into thin strips. Wrap each sweet potato stick with the pastry strips, leaving gaps to mimic mummy bandages. Press gently to seal the ends.
• Slice black olives into small rounds. Place two slices on each mummy for eyes.
• Use a pastry brush to coat the wrapped mummies with aquafaba. This will help them turn golden and crispy when baked.
• Preheat your oven to 200°C (180°C fan, 400°F). Arrange the wrapped sweet potatoes on a lined baking sheet. Bake for 15-20 minutes or until the pastry is golden brown and crispy.
• Wrap the garlic bulb in foil, drizzle with olive oil and salt. Place on a baking sheet with the red bell peppers. Roast until soft and slightly charred.
• Once roasted, peel the peppers and squeeze the garlic from its skin. Blend together with nutritional yeast, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
• Pour the dip into a bowl. Garnish with fresh herbs and sesame seeds. Serve alongside the freshly baked mummies while they are still warm.

Notes

• Serving Suggestions: Serve the sweet potato mummies hot from the oven for the best texture. Pair them with the roasted garlic and red pepper dip for an extra flavor boost. Garnish with fresh herbs for added color and freshness.
• Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 180°C (350°F) for about 10 minutes to maintain their crispiness. Avoid using the microwave as it can make the pastry soggy.
• Additional Tips and Tricks:
  • Use a sharp knife to slice the olives for neat mummy eyes.
  • Ensure the pastry is properly sealed around the sweet potato to prevent it from unraveling during baking.
  • Adjust the cayenne in the seasoning to suit your heat preference.
  • Parboil the sweet potatoes just until tender to avoid them becoming too soft.
  • Experiment with different herbs for garnish, such as parsley or chives, to add different flavors and colors.

Keyword easy vegan finger food, Finger Food, halloween, Halloween Party, Spooky Snacks

 © 2024 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.