We’re just going to come out and say it: the sides are the best part of the feast. We love a Thanksgiving turkey as much as anyone else but there’s nothing quite as satisfying as piling your plate high with an assortment of flavors. On turkey day that means tried-and-true classics (like green bean casserole, Thanksgiving stuffing and sweet-tart cranberry sauce), a cornucopia of vegetable side dishes and, of course, all the oh-so-hearty-and-satisfying side dishes starring potatoes and sweet potatoes. And, while we fully support making as many sides as possible for your Thanksgiving dinner, there’s one that’s an absolute must: this crowd-pleasing sweet potato casserole, sprinkled with a crunchy pecan topping!

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

A classic made modern and fresh, Alton ditches the traditional cream of mushroom soup and canned green beans, instead using real mushrooms, half-and-half and fresh green beans.