One more trick for a Thanksgiving treat

Here is something you can do quickly, cleanly (not much mess) in good taste. It's also perfect for the gluten-free vegans at your gathering. And did I say it's nutritious? 

Soy Sweet Potato Slices

These can be a  cocktail canape, an appetizer or part of the main meal. They also make great snacking and lunch box fare. It's hard to be exact about the recipe due to the size and number of the sweet potatoes you use but it's really hard to screw this up so don't worry about precision.

What you see in these photos are two medium sweet potatoes (could be yams) coated in 3 tbsp olive oil and 3 tbsp soy sauce. 

Heat oven or toaster oven to  450º. Line a baking sheet with parchment paper or aluminum foil.

Peel however many sweet potatoes you need. Slice as thinly as you can on a diagonal so you get large, oval slices. I'd say the diagonal angle is what the Navy might call 1:00.  Considering how many slices you now have get out a bowl large enough to fit them in its bottom half. Fill that with equal measures of olive oil and soy sauce. Put the sweet potatoes in the liquid and using your hands move them around so they all get coated. Spread them out on a baking sheet.  

Bake at 450º 12-15 minutes or until they are glossy, tender and a bit crunchy. Every oven is different so work with what you've got. It could be longer or shorter time. If they are burning lower oven to 425º.