We're always trying to do fun things with food to make meals memorable. Better grab one of these sandwiches before it walks away! —Frank Millard, Edgerton, Wisconsin
Spider Sliders
Spider Sliders
Prep Time
20 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 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
- 1/4 cup canola oil
- 1 pound ground beef
- 1/4 cup dried minced onion
- 1/2 teaspoon seasoned salt
- 6 slices American cheese
- 12 dinner rolls, split
- 24 pimiento-stuffed olive slices
Directions
- 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. Drizzle sweet potatoes with oil; sprinkle with spice mixture. 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 13x9-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.
Nutrition Facts
1 slider: 337 calories, 16g fat (4g saturated fat), 43mg cholesterol, 717mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 13g protein.
