Hard boil 4 eggs; cool, peel, and slice in half lengthwise. Add sliced olives for eyes if desired.
Meanwhile, peel and grate sweet potatoes (about 4 cups worth).
Place shredded sweet potatoes in a large bowl, cover with cold water, and let soak for 3-4 minutes; drain, blot dry with a towel, and return to the bowl.
Whisk remaining eggs together in a separate bowl then add to potatoes, along with salt and oil; toss to combine.
Heat a skillet to medium-high.
Scoop about 1/3 cup potato mixture into hot skillet and spread into the shape of a pumpkin using the back of a spoon.
Cut face pieces from a yellow bell pepper (if desired), and press into the pumpkin to form a jack-o-lantern.
Heat on both sides until cooked through. Repeat until all the mixture has been used.
Slice apples into wedges. Spread peanut butter between two wedges, adding peanuts (or other nuts) to make teeth. Repeat with remaining ingredients.
Serve hashbrowns alongside boiled eggs and apples. Enjoy!