Sweet potato tentacles make such a fun and spooky idea for Halloween. The recipe uses just a few simple ingredients, and the result is soft inside, slightly crispy outside, and perfect to serve at any Halloween party. I paired these with my homemade honey mustard sauce and they were gone in no time!
Published: October 23, 2025 by Pamela.
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I first made these with sweet potatoes, just like the recipe I’m posting, and I thought they were really cool and enjoyable. I wanted to explore more options, so I made them with a regular dough and they turned out nice, kind of like breadsticks, but even without leavening the tentacles felt too thick. Then I tested the recipe with regular potatoes and honestly, I didn’t like it at all; the texture was off and the dough stayed sticky no matter how much flour I added.
So I went back to sweet potatoes.
The texture is soft inside, slightly crispy outside, and really fun to eat. I baked mine in the oven, but I’m curious if they’d turn out even better in an air fryer. If you try it, please tell me how it goes!
Ingredients to make sweet potato tentacles for Halloween
The ingredients are simple and easy to find. You’ll need a medium sweet potato, some flour, and a few spices; I used salt, paprika, onion powder, garlic powder, and oregano. The dye is completely optional. I went with green spirulina to keep them natural, but you can use any food coloring you like or skip it altogether.
- Sweet Potato: I used the kind with purple skin and light orange flesh since they’re in season now, but any type of sweet potato will work just fine.
- Flour: I used all-purpose flour.
- Seasonings: You can season these however you like, I kept them simple with salt, paprika, onion powder, garlic powder, and oregano.
🎥 A quick video on how I made these sweet potato tentacles:
How to make these Halloween appetizers
1. Peel and cut sweet potato
Peel and cut the sweet potato into cubes so it cooks faster. Place the pieces in a pot.
2. Cook the sweet potato
Cover the sweet potatoes with water and bring to a boil. They cook quickly, usually in about 15 minutes. You’ll know they’re ready when a fork or knife slides in easily. Drain the water, then mash the sweet potatoes until smooth.
3. Form the dough
Add the flour gradually, not all at once. Start with a little and add more as you go, since each sweet potato varies in size and moisture. Add your spices and the spirulina or food dye if you’re using any. Mix everything together, adding more flour until the dough is soft, slightly sticky, and easy to shape. It shouldn’t feel dry.
4. Shape the tentacles
Once the dough is ready, start shaping. Take a small piece and roll it into a ball, then roll it out into a rod. Keep rolling one side a bit more so it becomes thinner, giving that tentacle shape. Arrange each one on a baking tray lined with parchment paper.
5. Add details and bake
Roll small pieces of dough into tiny balls (if you have the patience) and press them onto the tentacles to form the suction cups, they stick right away. Use a toothpick to poke a small hole in the center of each one to give them detail. Brush the tentacles with oil, sprinkle a bit more salt if you like, and bake at 200°C (400°F) for about 20 minutes, until they’re golden brown and slightly crispy on the edges.
I arranged the tentacles in a mini French fries basket, and they looked so fun and spooky. Served them with my homemade honey mustard sauce, and they were perfect together.
💬 Tried this fun Halloween idea? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
Frequently Asked Questions:
Can I use regular potatoes for this Halloween recipe?
I don’t recommend it, the texture was sticky and tricky to work with.
Can I air fry sweet potato tentacles instead of baking?
I don’t have an air fryer yet but I am pretty sure these would work to air fry!
What sauce goes best with sweet potato tentacles?
Honey mustard sauce is my favorite dip for these, but you can also serve them with ketchup, spicy mayo, or garlic aioli. Whatever sauce you like!
Can I make these with a totally different dough?
You can make them using a breadstick dough recipe, I’ve tried it and they look nice too! If you want a sweet version, I would go with my Sugar cookies recipe since it doesn’t spread, they would look great!
👻 Other Halloween recipes you might like:
⭐️ If you tried this Halloween food idea, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Sweet Potato Tentacles for Halloween
Ingredients
- 1 Sweet Potato
- 1 Cup All-purpose Flour (Varies*)
- ¼ tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Paprika Powder
- ½ tsp Dried Oregano
- ¾ tsp Green Spirulina (Or food dye)
Instructions
- Peel and cut the sweet potato into small pieces. Place them in a pot.
- Cover with water, and bring to a boil. Cook until soft, about 15 minutes. Check doneness by inserting a fork or knife, it should go in easily. Drain and mash the sweet potatoes in a bowl using a masher until smooth.
- Start adding the flour a little at a time instead of pouring it all in at once. Each sweet potato is different in size and texture, so you’ll need to adjust as you go. Add the spices and spirulina or food coloring if you’re using any. Keep mixing and adding more flour until the dough comes together and you can shape it. It should still feel a bit sticky, not dry.
- Once the dough is ready, take small pieces and roll them into rods. Roll one side thinner so it looks like a tentacle.
- Place the tentacles on a baking tray lined with baking paper. Roll tiny pieces of dough into small balls and press them on top to form the suction cups. They’ll stick right away. Use a toothpick to poke a hole in the middle of each one to give them more detail.Brush or spray the tentacles with oil, sprinkle a bit more salt if you want. Then bake in a preheated oven at 200°C (400°F) for about 20 minutes or until the edges are golden and crispy.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- * Flour quantity may vary depending on the size and moisture of your sweet potato. Some are more watery than others, so you might need a little more or less flour to get the right dough texture. The dough should stay soft and slightly sticky, not dry.
Nutrition
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