Most Thanksgiving tables regularly feature sweet potato casserole. I enjoy the subtle, creamy sweetness combined with the crunchy, sweet-salty pecan topping. This version isn’t too sweet, but you can add additional honey if you want. Use either cream or coconut milk depending on your dietary needs. You can make the potato mixture two days ahead of time and store it in the refrigerator before adding the topping and baking it on Thanksgiving day. My Mom never topped our casserole with marshmallows (although, as a kid, I secretly wanted her too). If you want to top yours with marshmallows, here’s a honey-vanilla marshmallow recipe for a sticky-sweet, indulgent topping.
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