Give this sweet and savory Thanksgiving side a chance

I am not, by any means, a lover of sweet potatoes. I do, however, love Thanksgiving and all the­food that comes with it. Every year I have to try a little of each dish on the table, just to make sure my tastes haven’t changed.

There’s the turkey and gravy, and while we’re at it we may a well include the stuffing. There, you can never go wrong. Then there’s the green vege­tables all of which are fine except for the brussell sprouts. Even covered in bacon, I really can’t ap­preciate brussel sprouts.

I have to convince myself that this is the year I will finally appreciate sweet potatoes. I mean, po­tatoes are amazing in every form: home fries, tater tots, French Fries, fried, boiled, stewed, I could go on. Sweet things, like candy, are also delicious. So why are sweet potatoes not the most amazing collaboration since peanuts and butter decided to join forces? (The crunchy kind, not the smooth.)

Plus, there’re marshmallows on the top. Who doesn’t like food with marshmallows? Usually, once I realize that the marshmallows can’t com­pletely cover the taste of sweet potatoes, I find myself just eating the marshmallows. I can’t let everything on my plate go to waste!

In celebration of my inability to enjoy the sweet concoction that is sweet potatoes at Thanksgiving, I decided to share BuzzFeed’s take on the matter. Here are some of mr first impressions:

“Buzzfeed, don’t fail me now!”

“Where is Thanksgiving…”

“Is it Thanksgiving Break yet?”

“This isn’t just potatoes and marshmallows!”

“Oooh, cheese and marshmallows? I don’t know, Buzzfeed…”

“Cumin! Cinnamon! Pepper flakes!”

“Maybe I’ll finally enjoy Sweet Potatoes.”

“Who am I kidding, I don’t cook during Thanksgiving.”

“Wow, I’m hungry…”

“Why isn’t it Break yet??”

For anyone who likes sweet potatoes, I give you a no-fail recipe. Since it is Buzzfeed, I have com­plete trust. Here is “The Only Way You Should Be Making Your Sweet Potatoes for Thanksgiving Dinner.”

Carefully slice Sweet Potatoes into 1/8 inch slices—add to a large mixing bowl.

Add melted butter, coconut oil, cumin, cinna­mon, and red pepper flakes. Toss to coat potato slices. Mix in the parmesan cheese.

In a greased cupcake tin stack the sweet potato chips to fill each cup. Bake in preheated oven for 50-55 minutes until tops and edges nicely brown. Remove from oven and top each stack with a marshmallow. Return to oven for 3-5 minutes— watching carefully—until the marshmallows have a light brown and have puffed up. Alternatively, broil for 30 seconds. Remove from oven—care­fully pat down each marshmallow to form a nice dome over the stack. Let cool slightly before re­moving from pan. Enjoy!

Preheat the oven and then mix up these ingre­dients and have yourself a Thanksgiving treat that makes approximately 12 stacks!

– 4 Large Sweet Potatoes

– 2 Tbsp Salted Butter – Melted

– 2 Tbsp Coconut Oil

– 1/2 cup Parmesan Cheese

– 3/4 tsp Ground Cumin

– 1/2 tsp Ground Cinnamon

– 1/2 tsp Red Pepper Flakes

– 12-15 Marshmallows

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