Ingredients

The following ingredients have 16 Servings
  • 2 medium sized O’Henry or Hannah white sweet potatoes (peeled (see note about these sweet potatoes below))
  • 2 tablespoons melted ghee
  • 1 teaspoon kosher salt
  • 8 hot dogs
  • 2 tablespoons sunflower seeds (32 eyes)

Instruction

  • First, preheat the oven to 400°F with the rack in the middle position. Line a baking tray with foil or parchment, and place a wire rack on top. Grease the rack with melted ghee.
  • Shred the white-fleshed sweet potato with a spiralizer and place in a large bowl. (A spiralizer’s your best bet for this recipe; it’s hard to get sufficiently long strands of sweet potato with a julienne peeler or by feeding it through your food processor.)
  • Toss the sweet potato strings with the melted ghee and salt.
  • Grab a chopped hot dog and wrap some strands of sweet potato around it. Try to cover your half-wiener from end to end, but don’t go for a super thick layer of sweet potato or else the “bandages” won’t crisp up properly in the oven.
  • Place the finished dog on the greased wire rack and push apart some of the strands in the top ⅓ of the hot dog to expose the “face.” Repeat until you’ve assembled an army of eyeless, limbless mummies.
  • Bake the mummies in the oven for about 20 minutes or until the sweet potato “bandages” are golden brown, turning the tray halfway through the cooking process.
  • To make the eyes, you can stab toasted sunflower seeds into each wiener’s “face.” (Dabs of mustard will work, too, but they’re prone to smearing. And no one wants to eat mummies whose mascara is running.)
  • The bottom of each mummy may need to be leveled off with a knife so they can stand upright. Arrange your mummy army on a platter. Make ’em as threatening as possible.
  • Serve with a bowl of thickened blood. (Paleo-friendly ketchup or homemade sriracha works, too.)