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Annabel Karmel
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Sweet Potato Bunnies

Waiting for Easter Bunny is no hop in the park, so spend time making these edible bunnies instead.

Prep Time: 10 mins
Cook Time: 30 mins
Makes: 4 Bunnies
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
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1 very large sweet potato
a little olive oil
salt & pepper
pink peppercorns
  1. Pre-heat the oven to 180 C Fan. Line a baking sheet with non-stick paper.
  2. Peel the sweet potato, then slice four thick slices about 1 ½ cm thick using a metal bunny cutter. Stamp out one bunny from each slice. You may need to bang the cutter with a mallet if it is hard to push through the potato.
  3. Arrange on a baking sheet, drizzle with oil and season.
  4. Bake for 30 minutes , turning over half way through the cooking time until lightly golden and cooked through.
  5. Decorate with pink peppercorns and chives for the nose and the whiskers.

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