If you didn't plan your Thanksgiving dinner yet, let me help you out with a side dish. If you did, let me help you with a any night of the week dinner side dish. Either way I'm helping you guys right now, got it? Great! In all seriousness, if you're sick of the whole brown sugar, marshmallow, tons of butter, sweet potato shenanigans, here's a new route for you to go. It's still a casserole, a play on a scalloped/ au gratin potato, with a tiny kick thanks to a chili pepper. It's not hard, and it's good, which for me is always a staple recipe on a holiday (or any day) when you have a million other things to do.

Here's what ya need:

6 medium sized sweet potatoes, parmesan cheese, coconut milk, chili peppers, garlic, scallions, salt, pepper, and coconut oil.

Step one: Wash the sweet potatoes, you can peel them but I personally don't. Use a mandolin if you have one, it will make you're life easier. But you can also just slice thin circles.

Step two: Combine garlic, coconut milk, chili pepper, salt, pepper and cheese in a small sauce pan. Bring to a slight boil, then turn to medium low and whisk until the cheese melts, and it makes a sauce. About 5-8 minutes.

Step three: Grease the casserole dish, I use coconut oil, but you can use whatever tickles your fancy. Then layer the slices of potatoes in a single layer. Then add a spoonful of your cheese sauce, then another layer and so on.

Step four: When you are finished stacking your casserole, pour any excess cheese mixture over the top, then sprinkle with about 2 tbs of parmesan and top with your scallions. Bake covered, at 375 degrees for 35-45 min. Once a fork goes into the potatoes easily, it's ready. The time will vary depending on the thickness of your potato slices. Enjoy! (And Happy Holidays, if it's around that time of the year!)

The recipe:

6 Medium Sweet Potatoes

1 1/4 Cup Parmesan

1 1/2 cup coconut milk

2 Chili Peppers (about 1 (heaping) tsp chopped)

1/4 tsp salt

1/4 tsp pepper

3 cloves garlic

3 scallion stalks (green part)

The extras:

-You can replace the coconut milk with heavy cream, if you must. But I suggest using the coconut milk, ups the health factor and makes it absolutely delish.

- You can take the seeds out of the chili pepper if you want, although remember the milk will tone down any spice. The chili peppers I grow in my garden are about 2 inches long. So when looking for them at a grocery store keep that in mind, you might only need one.