I can’t believe Thanksgiving is almost here! I feel like this time of year always flies by, but I am so excited for the holidays. Thanksgiving might just be my favorite holiday. There is something so special about slowing down, spending time with family, and enjoying all of our favorite foods.
We always keep Thanksgiving small with just the four of us, but that doesn’t stop me from making a big feast! I love preparing all of our favorite dishes, setting the table, and making the day feel extra special. We even get dressed up for dinner, which has become one of my favorite little traditions.
One dish I always look forward to is this sweet potato casserole. It’s such a classic Thanksgiving side, and I’m sharing my recipe below so you can add it to your holiday menu, too!
And since we love an excuse to dress up, I’m also including some Thanksgiving outfit ideas below. Whether you’re keeping things casual or getting a little more dressed up like we do, these are pieces you can wear for Thanksgiving and continue styling as we head into the Christmas season!
I also wanted to share the dinnerware I’ve had and loved for years! I grabbed the Fiesta Dinnerware from Macy’s so many years ago and it has held up great. Moving houses, holidays, and many dishwasher cycles, it has held up with no chips!
Read all my blog posts -> HERE
My Sweet Potato Casserole
Now for the good part! If you’re planning your Thanksgiving menu, this sweet potato casserole is on
e you’ll definitely want to add to the table. It’s one of those dishes that just feels like the holidays to me, and I look forward to making it every year. Here’s how I make it!
Ingredients
- 5 large sweet potatoes
- 1 cup of sugar
- 1/4 c. whole milk
- 1 stick butter (softened)
- 2 large eggs
- 1 tsp. vanilla extract
Toppings (optional)
You can do the entire casserole in either marshmallow topping or pecan/ cornflake one. I do both. If you choose to go with only one topping option, double the ingredients.
- 2 cups of mini marshmallows (double if just doing marshmallows)
- 1 cup crushed cornflakes (optional)
- 1/4 cup chopped pecans
- 2-3 tbs melted butter
- 2 tbs brown sugar
Directions
Put the sweet potatoes on a baking sheet and bake at 400° for an hour or until cooked through. Depending on your oven, you may need to add an additional 10 to 15 minutes.
After the potatoes are cool enough to handle, scoop out the inside into the bowl of a stand mixer. Add sugar, milk, butter, large eggs and vanilla extract. Beat with an electric or stand mixer until smooth.
TIP: if the potatoes are super stringy, you may want to run them through the ricer. This step is totally optional. John doesn’t like the strings so we always do, but I barely notice the difference.
Grease the baking dish and scoop mixture in.
Optional toppings: I do both. Combine cornflakes, pecans, melted butter, and brown sugar in a small bowl and stir to combine. Sprinkle over the casserole in rows, 2 inches apart. Bake at 350° for 30 minutes.
Remove from the oven. Sprinkle alternate rows with mini marshmallows. Bake for an additional 10 minutes.
Holiday Outfit Ideas
