Sweet Potato Casserole PICTURE: Craig Lee for The New York Times
Sweet Potato Casserole (Serves 8)

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.

4 medium-large sweet potatoes 
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt

For The Topping

3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans

To make the casserole, heat oven to 190 degrees. 
Bake sweet potatoes until very tender, about 1 hour, 20 minutes. 
Remove and let cool. Reduce heat to 180 degrees.
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. 
Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes.
Serve hot

The New York Times