Sweet Potato Mummies
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.
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.