On a Side Note: Rethinking Thanksgiving with Elevated Sides

• Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
• At the same time, place the shredded chicken and chickpeas in a baking dish. Add the olive oil, garlic, chipotle chiles, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of salt and pepper, gently toss to coat. Transfer to the oven and bake 15 minutes. During the last 5 minutes of cooking, scatter the spinach over the chicken and cook 5 minutes, until wilted.
• Shred the chicken using 2 forks, then toss with the chickpeas, spinach and any oil left in the baking dish.
• Scrape the sweet potato flesh out of the peel, leaving 1/2 inch thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crisping. Remove skins from the oven and stuff with the chicken. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro and greek yogurt, if desired.

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

For the mashed potatoes:

• Place the potatoes and 2 tablespoons salt in a medium pot and add enough cold water to cover by 1 inch. Bring to a boil and cook until the potatoes are very tender, about 10 minutes. Drain, return to the pot, and turn the heat to low just to dry the potatoes.
• Pass the potatoes through a ricer and return them to the pot. Add the butter, sour cream, milk, and a pinch of salt and stir over low heat just to combine. Adjust the seasoning to taste. Remove the pot from heat, cover, and set aside.

For the fries:

• Using a chef's knife or a mandoline slicer, cut the potatoes lengthwise into 1/8- inch-thick slices. Pat the slices dry with paper towel. With a knife cut the potatoes on the bias into skinny sticks. Pat the potato sticks dry.
• Line a baking sheet with paper towels. Heat 2 inches of oil in a deep heavy pot -over medium heat until it shimmers, check temperature on a deep fry thermometer (or use an electric fryer) -325 degrees. If you don't have a thermometer, test the oil by dipping the tip of a chopstick or the handle of a wooden spoon; if the oil bubbles around it, reduce the heat a bit. Working in batches to avoid crowding, fry the potatoes until golden brown, about 5 minutes per batch (return the oil to 325 degrees between batches). Using a slotted spoon transfer the fries to the prepared baking sheet to drain, and season with salt.
• Warm the mashed potatoes over low heat, then spread them on a platter or plates and top with the fries. Top with the chives or scallions and season with flaky salt to taste. Serve immediately.

• Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.
• In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about 12-14 minutes.
• Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Watch closely.
• Add the chopped chocolate and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.
• Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours.
• Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.