I love sweet potatoes, and the new fad-level of them is amazing. You can get them every where. Sweet potato fries are the new “hot” thing at pretty much every fast food restaurant in creation.

Only trouble is, my husband hates sweet potatoes. So if I want them at Thanksgiving, I’d better really want them, because I’m eating them all myself. Except for this year, where his sweet potato-loving mother will be at our house to help me eat them.

But let’s walk away from the traditional ones, and check out this Betty Crocker recipe for sweet potato chips with cranberry dipping sauce — a perfect vehicle for leftovers, or a fun appetizer for your alternative Thanksgiving.

Sweet Potato Chips with Cranberry Aioli

2 large dark-orange sweet potatoes

1/4 cup olive oil

Sea salt

Black pepper

Aioli

1/2 cup jellied cranberry sauce (from can)

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon orange juice

Heat oven to 350 degrees. Line 2 shallow baking pans with foil. Peel sweet potatoes. Cut into thin slices; toss with olive oil. Arrange, not touching, on pans. Sprinkle with salt and pepper. Bake about 40 minutes or until potato chips are crisp. (Bake until they are as crisp as you want.)

Meanwhile, in small bowl, mix aioli ingredients. Refrigerate until ready to serve. Serve chips with aioli for dipping.

This one would go great if you want to roast your turkey outdoors or perhaps deep-fry it.

Grilled Sweet Potato and Pepper Packs

2 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces

1 medium yellow bell pepper, cut into 1-inch pieces

2 tablespoons butter or margarine, melted

1 tablespoon honey

1/2 teaspoon seasoned salt

1 tablespoon chopped fresh chives

Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Place sweet potatoes and bell pepper on center of foil.

Mix butter, honey and seasoned salt in small bowl. Drizzle over potato mixture; stir to mix. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packet over medium heat 15 to 20 minutes or until sweet potatoes are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Sprinkle with chives.