Thanksgiving Culinary Corner


Anna Finley

A delicious, simple dish for the Thanksgiving holiday

Emily Calvert, Sentry Staff Reporter

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.


  • 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


  • 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


  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.