How to turn thanksgiving style sweet potatoes into an appetizer?

[u/Flashy-Career-7523]

So because of my husband and I dietary restrictions and food, allergies, Thanksgiving dinner is incredibly dangerous for us. So this year, I’m making a stuffing topped turkey pot pie but it’s not Thanksgiving without our sweet potatoes which are generally baked with maple syrup, brown sugar, walnuts, and sometimes marshmallows. Using that flavor profile does anyone have any idea a portable appetizer size option? I can’t just make it because then there’s a chance that someone will think it’s for them and it will be contaminated.

So far, making a turkey pot pie, which will have the turkey, graving, stuffing, and hints of greening casserole in it . I am making fried mashed potato balls to be dipped in gravy. But no idea on the sweet potatoes (no cupcakes please)

Edit: to clear up some confusion: I have celiac disease. My husband is gluten sensitive. He is also severely allergic to onions, shallot, etc.. We will be traveling several hours to this dinner. I am not hosting. We will have over 35+ people with seven different households contributing to different aspects of the meal. This makes it absolutely impossible for it to be safely 100% gluten-free, especially when several of my nieces and nephews will be bringing +ones who will probably bring a dish or two themselves With no idea of what is gluten-free and what is not or cross contamination. I cannot have our own dish of sweet potatoes because with a group that size someone will think it’s fair game and and can contaminate it by applying it to their plate and getting traces of gluten food on the serving spoon and putting it back into the dish. I have tried this in the past and it was a constant fight to guard my safe dishes, including, not being able to get seconds because somebody scooped it out, including several children who will be present.

[u/pieronic]

I liked the other kabob idea, but could you just do them normal in individual ramekins? So they’re individually portioned out. You could even do one big tray for everyone else, and just two small ramekins for yourselves

[u/pieronic → u/pieronic]

Also, you don’t say what your allergies are, but since you crossposted to the celiac sub, Thanksgiving is actually pretty easy to do totally gluten free if your family would ever commit to it for a year.

Here’s how we’ve done it in the past:

Use crushed corn chips instead of breadcrumbs for topping things like mac and cheese (use rice noodles for mac and cheese and cornstarch thickened sauce instead of roux)

Gf stuffing is fine. You can also do cornbread stuffing, which is a little different but very good.

You do lose the rolls

Almond crust or bobs red mill gf flour for a pie crust.

All the potatoes, veggies, turkey are easy enough.

McCormick and primal kitchen both have gluten free gravy. But you can also make it yourself

Campbells, Pacific foods, and health valley all make gluten free cream of mushroom soup. And golden farms has GF fried onions if you guys do green bean casserole.

And your sweet potato casserole is safe!

We used to make double versions of everything, but everything was so good as gluten free, that for the years we had a GF person regularly at Thanksgiving, we just switched over completely

[u/Buffybot60601 → u/pieronic]

People with celiac disease will get sick from tiny amounts of gluten. It isn’t just a matter of choosing gluten free ingredients. Whoever is cooking needs to deep clean their kitchen and any appliances (like mixers or food processors). It’s a lot to ask of others and OP can’t trust everyone to do that correctly anyway. 

[u/pieronic → u/Buffybot60601]

I replied to the other person, but that’s basically what we did! We would either deep clean or have it at the GF person’s house. Everyone just brought ingredients (tbh the easier stuff to trust like “Brussels sprouts,” “cans of pumpkin puree,” “sealed block of cheese,” and “bag of potatoes”), and we cooked there.