Here is a dietitian-approved ALTERNATIVE for what you can serve your guests for Thanksgiving and other Fall gatherings.
Sweet Potato Chips with Olive Tapenade
2 medium sweet potatoes
1/4 cup olive oil, divided in half
1 cup pitted olives
1/4 cup oil-packed sun-dried tomatoes, drained (4-6 pieces)
Freshly ground black pepper
Preheat oven to 400-degrees and spray two large baking sheets with nonstick spray (or can coat with olive oil). Thinly slice sweet potatoes and lay out pieces in a single layer on the sheets. Coat each slice of sweet potato with olive oil (using a silicone brush is best). Season with salt and pepper and bake for 10-12 minutes per side or until golden (stay near to prevent burning). Remove from oven and set aside to cool.
While the sweet potatoes cook, place olives, scallions, sundried tomatoes, and remaining oil in food processor with steel blade. Season 1/4 tsp salt and 1/4 tsp black pepper. Pulse until well combined but still chunky. Place atop each sweet potato chip.