First, preheat the oven to 400°F (204°C) with the rack in the middle position. Line a baking tray with foil or parchment, and place a wire rack on top. Grease the rack with melted ghee.
Shred the white-fleshed sweet potato with a spiralizer and place in a large bowl.
Toss the sweet potato strings with the melted ghee and salt.
Grab a chopped hot dog and wrap some strands of sweet potato around it. Try to cover your half-hot dog from end to end, but don’t go for a super thick layer of sweet potato, or else the “bandages” won’t crisp up properly in the oven.
Place the finished dog on the greased wire rack and push apart some of the strands in the top ⅓ of the hot dog to expose the “face.”
Bake the mummies in the oven for about 20 minutes or until the sweet potato “bandages” are golden brown, turning the tray halfway through the cooking process.
To make the eyes, you can stab toasted sunflower seeds into each hot dog's “face.”
The bottom of each mummy may need to be leveled off with a knife so they can stand upright. Arrange your mummies on a platter.
Serve with a bowl of ketchup if desired.
Notes:
No white sweet potatoes:
If you can’t find white sweet potatoes, do your best to dry any sweet potato strands before proceeding to the next step.
