Thanksgiving has always been one of my favorite holidays, possibly because it focuses on all of my favorite meals (as well as, you know, thankfulness and family and all that). What more could I want than warm spices, root vegetables, and plenty of butter? While I believe that the charm of the Thanksgiving dinner plate comes from the blend of many flavors, I cannot deny my affection for sweet potato casserole.

It’s a side you rarely see the rest of the year, but it’s a must on Thanksgiving. And here is the recipe I always use. You’ll notice straight away that this recipe lacks a covering of marshmallows. I have nothing against mallows, but I believe the crunchy pecan topping can stand alone without them. The sweet potato layer is made rich and creamy with plenty of brown sugar and a dab of half and half. Place the dish in the oven for about 30 minutes, then set it aside to cool and firm up before serving.

This side dish pairs perfectly with cranberry sauce and a mountain of mashed potatoes. I even like a bowl of it with my morning coffee (if there are any leftovers). Give this southern twist a try for the holidays and you’re sure to impress everyone!