Most people make Easter Bunny Cookies and I make Sweet Potato Bunnies. I mean, I can eat sweet potatoes like it’s candy, so it’s allllmost the same thing. Okay, maybe not, but whatever.
Since I missed last weeks Wednesday for Wee Ones, I thought I’d give you a festive one today. If you’re trying to find ways to be festive this easter, but without the lots of sugar, then this could be your answer. It’s super easy too. Since the sweet potatoes are tough to cut through, it’s easiest to bake a few minutes before cutting them out with a cookie cutter.
You could also do this with yukon gold potatoes or even make bunny polenta cakes. Who says cookie cutters are just for cookies? Probably no one.
Sweet Potato Bunnies, Gluten-free
- 2-3 large sweet potatoes
- 2 tablespoons olive oil
- sea salt
Preheat oven 415 degrees F. Line baking sheet with foil, set aside.
Cut the sweet potatoes, lengthwise about 1/2-inch thick. Place the cut slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt, toss to coat.
Bake for about 15 minutes or until soft enough, remove from the oven and carefully cut out the bunnies with the cookie cutter. note: may need to let cool before cutting.
Place back into the oven and continue baking for another 20-30 minutes or until the potatoes are soft and slightly roasted.
Remove and let cool for 5-10 minutes before serving to the wee ones.
March 27 2013