I realize I’m in the minority, but I do not get excited about Thanksgiving food. I can live forever without another piece of pumpkin pie. I detest Cool Whip. All the food seems sort of mushy and brown and, well, boring.

To Thanksgiving traditionalists (I’M TALKING TO YOU, MR. MEAT AND POTATOES), I say “Watch me!” and I do what I want. Why does it all have taste of sage or cloves? Why does spice not enter the flavor picture of Turkey Day? VIVA LA FLAVOR!

No one in my family really likes sweet potatoes, and I think it’s because of the years of training with globs of marshmallows or layers of sticky sweet sugar on top of unrecognizable whipped potatoes.

Also, we’re not that into sweet stuff. So I asked myself what in the world is wrong with a sweet potato fry. And I answered with a resounding “NOTHING.”

There is nuthin’ wrong with that. And why, I asked myself, is it taboo to serve a sweet potato fry on Thanksgiving?

So guess what? This year, sweet potato fries — crunchy, zesty, delicious fries — are being served at my Thanksgiving table. With spicy mayo dipping sauce. Not a sage leaf in sight. Not a marshmallow to be had.
And they’re relatively healthy, to boot.

Thanksgiving Sweet Potato Fries
3 large sweet potatoes
1 heaping tablespoon coconut oil, melted
Garlic powder
Kosher salt

Dipping Sauce
4 cloves roasted garlic (roast them with the fries)

1 cup mayo
2 teaspoons chipotle spice
2 teaspoons Sriracha
Pinch of salt

Preheat oven to 400 F

Slice the potatoes into fairly thin fries. I have a mandolin, and if I were doing more than 2 or 3 taters I’d break it out. But for this I just used a sharp knife. Leave the skins on.

Rinse them well in a colander for 4 or 5 minutes — you want them not-too-starchy.

Dry them well and arrange on a cookie sheet or two. Do not overcrowd.

Melt the coconut oil and pour it over, stirring around to coat fully. Other oils will work here, but I really do recommend the coconut as it really brings the right flavor to this party.

Sprinkle liberally with garlic powder and salt.

Pop in the oven for about 20 to 25 minutes, until they’re brown but not burned. Watch closely. They can turn from perfect to black in a short time because of the sugar content.

Meanwhile, mix your dipping sauce. You can make a honey mustard or use mayo with lime juice if you have people who fear spice, but around here, it’s the spicier, the better. And at Thanksgiving I REALLY miss the heat.

I know it seems weird to mix both chipotle AND Sriracha, but trust me — they each do something special for the sauce and it’s just right to balance the sweetness of the sweet potato fries.

Dip, and be delighted. And shake your finger at tradition. Your guests will love you for it.