Spider Sliders

Name: Spider Sliders
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

13 ingredients

3 steps

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.