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Taste of Home

Spider Sliders

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 12 servings.
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

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

  • 1. 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.
  • 2. 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°.
  • 3. 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.

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