Escargot. Can’t go wrong. Those that love it will appreciate it. Those that don’t leave more for you.
Scalloped sweet potatoes and apples:
Cut some sweet potatoes into evenly sized pieces so that they will cook at the same rate. DO NOT skin them while raw, that is a stupid waste of time.
Put the sweet potato chunks in water and bring to a boil.
While the sweet potatoes are boiling, peel, core and slice some green apples. Grease an 8x8’ baking pan if you aren’t making a lot; a 9x13 pan if you are.
Poke sweet potatoes periodically with a fork to see if they are done. When they are, drain, let cool a little so you can handle them, then remove skins and slice into pieces about 1/4" thick (don’t sweat the details; any thickness is probably okay).
Layer in your greased pan: sweet potatoes, apples, a smattering of brown sugar, a tiny amount on salt, a few chunks of butter. Repeat until you run out of sweet potatoes.
Bake at 350F until dish kind of melds together.
Ooh, I make one like this, only with some maple syrup drizzled over it instead of the brown sugar.