Inspired by the king of the Pride Lands, Simba, this tasty pairing of sweet and white potatoes rules!
Allergy Friendly: Simba’s Oven-Baked Fries
- Large sweet potato
- Large white potato
- 1 teaspoon olive oil
- Pinch of turmeric
- 2 black beans
- Salt to taste
- 2 round scalloped cookie cutters, approximately 2 1/2 and 3 inches wide
- Heart-shape cookie cutter, 1 1/2 inches wide or so
- Small oval fondant cutter, 1/2 inch by 3/4 inch or so
- Pastry brush
- Baking sheet
Heat the oven to 400 degrees F. Stir the turmeric into the olive oil, and set it aside.
Cut a 1/2 to 3/4-inch slice from the widest portion of each potato to use for the layers of the lion’s mane. Use the smaller of the round cutters to cut a scalloped shape from the white potato slice, and the larger round cutter to cut a scalloped shape from the sweet potato slice.
From another slice of sweet potato, cut out a “lion face” with the heart-shape cutter (turned upside down), plus two ovals for the ears. Cut each oval in half and trim the cut edge to fit snuggly against the sides of the face.
Now use the heart-shape cutter to cut out an opening in the middle of the scallop-edged white potato. Use an end of the oval cutter to cut openings for the ears as well.
Lightly brush the potato pieces (tops and bottoms) with the olive oil. Then, place them on a baking sheet, keeping the sweet potato mane separate, but fitting the face and ears into the center opening in the white potato. Bake the potatoes until tender, about 15 to 20 minutes. (Note: If the potatoes are large enough, you can use the remaining pieces to create a second lion-shape treat. Or, you can simply slice up the remaining pieces, brush on some oil, and bake them as is.)
Assemble the lion’s head on a serving plate, setting the face piece atop the outer mane. Slice one of the black beans in half and set the halves in place for the eyes. Use the remaining bean for the nose. Sprinkle with salt, if you like, and enjoy!