The most nerve-racking, kitchen-cluttering and disaster-prone meal of the year is just around the corner, which means people are in full-stress mode. Every year families come together and celebrate with tables full of food and love, but oftentimes something goes wrong. This year, ensure a stress-free holiday and give thanks for family and friends by making this simple Candied Pecan Sweet Potato Casserole.

INGREDIENTS

• 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
• 1 cup water
• 2 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 1 cup brown sugar
• 2-3 teaspoons salt (or to taste)
• ½ cup milk or heavy cream

topping

• ½ cup brown sugar
• ⅓ cup flour
• ⅓ cup melted butter
• 1 cup chopped pecans (such as Diamond of California)
• 3-4 cups mini marshmallows

INSTRUCTIONS

1. Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
2. Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
3. Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
4. Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.