Spider Slider Sandwich Recipe
Although my kids are getting into their teens now, they still get a kick out of food designed to amuse.
These Spider Sliders, modified from the original Taste of Home recipe are a way of making healthy food fun.
- 2 large sweet potatoes (about 12 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- 2 Tbsp olive oil
- 2 pounds ground beef
- 1/4 cup dried minced onion
- 1/2 teaspoon seasoned salt
- 6 slices American cheese
- 1 pan (12) Ezekiel Dinner Rolls, split
- 24 pimiento-stuffed olive slices
- Adjust oven racks to upper-middle and lower-middle position. Preheat oven to 400°. Peel and cut sweet potatoes into 1/4-in. julienne strips. Place in a greased 15x10x1-in. baking pan. Mix salt, cumin, thyme, cinnamon and pepper in a 1-gallon Ziploc bag. Add sweet potatoes to bag and drizzle with oil; Seal bag and toss to coat.
- Bake on bottom oven rack 25-30 minutes or until golden brown and tender, turning once. Meanwhile, in a large bowl, combine beef, onion and seasoned salt, mixing lightly but thoroughly. Press onto bottom of a greased 13×9-in. baking dish. Bake on top oven rack 15-20 minutes or until a thermometer reads 160°.
- Drain fat from baking dish; place cheese slices evenly over meat. Bake 2-3 minutes longer or until cheese is melted. Cut into 12 patties. Place one patty on each roll bottom; arrange eight fries to form spider legs. Replace tops. Press two olive slices onto cheese to form eyes.