The only thing that truly matters on Thanksgiving is that the holiday is shared with loved ones and that there is time set aside for self-reflection and giving thanks; there doesn’t need to be a turkey at the center of the dinner table. It does help, though, if there are a few sides and some hot crescent rolls.

As much as the entire meal is centered around a giant bird, I could probably do without a turkey on Thanksgiving. In fact, avoiding the tryptophan coma might even allow me to binge on more side dishes. I couldn’t possibly pick a favorite and I’ve been known to have thirds just so I have an opportunity to try everything. The problem then becomes having room for coffee and dessert.

This sweet potato dish takes elements of the typical casserole found in the Thanksgiving spread, nut with no butter and far less sugar. In fact, the baking process allows the stacks of thinly sliced sweet potatoes to release their own natural, syrupy sweetness. The dollop of broiler-toasted Fluff on top gives this recipe a traditional spin and puts this side in the categories of sweet and savory.

 

Sweet Potato Stacks

Adapted from Tasty Food

2 large sweet potatoes, scrubbed and thinly sliced (¼” thickness)

2 tablespoons olive oil

1 tablespoon cinnamon

1 teaspoon cumin

1 teaspoon salt

1 ½ cups marshmallow Fluff

Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray. In a large bowl, toss together sweet potatoes with oil and seasonings. Place slices of sweet potatoes into cups of the  muffin pan so that the last slice is just above pan level, breaking apart larger pieces with your hands to adjust them to fit. Bake for approximately 50 minutes. Remove from oven, set broiler to high and adjust oven rack to the very top of oven. Dollop a tablespoon of Fluff on each stack and return to oven. Broil for approximately 3 minutes, keeping a close eye as not to burn. Once marshmallow topping is brown, take pan out of the oven, remove each stack from muffin pan and serve.