Prep time: 25 minutes
Cook time: 35 minutes
Yield: Makes 16 to 22 rounds.
One 1 1/2 to 2 pound sweet potato, in a even cylindrical shape if possible, wide enough for your cookie cutter form to cut out patterns
3 Tbsp butter, melted (for dipping)
6 Tbsp white granulated sugar (for dredging)
1 teaspoon ground cinnamon
Pumpkin shaped cookie cutter (small enough to fit within a slice of sweet potato)
A sharp paring knife
1 Peel the sweet potato. Cut into 1/4 inch rounds. Use pumpkin shaped cookie cutter to cut each round into a pumpkin shape. Use a paring knife to carefully cut out eyes and mouths. (This part is a bit challenging, if you find it too difficult, just skip.)
2 Place the cut sweet potato rounds on a parchment or silpat lined baking sheet. Bake at 450°F (230°C) for 35 minutes (more or less depending on thickness of slice) until lightly browned on both sides and cooked inside. Remove from oven.
3 Melt butter either on stove or in microwave and place in a small bowl. Mix sugar and cinnamon in a separate bowl.
4 Dip each sweet potato round into melted butter. Then place the round in the cinnamon sugar to coat the jack-o-lanterns with cinnamon sugar. Place the rounds on a rack over a baking sheet to dry.