Pumpkin Pie → Pecan Pie → Sweet Potatoes → Deviled Eggs… The Ultimate Feast!

Today I’m sharing The Perfect Thanksgiving Dinner Sides. I should you how to make a turkey, Sausage Stuffing and Mashed Potatoes and in this video ore classics: creamy pumpkin pie, rich pecan pie, my fluffy sweet potato casserole with mini marshmallows, and the most beautiful deviled eggs you’ve ever served. I walk you through each recipe step-by-step so you can make a full Thanksgiving meal without any stress. Everything is simple, delicious, and totally doable, even if you’re cooking for a crowd.

✨ DEVILED EGGS (The Easy-Peel Method!)
For the deviled eggs, we start with the no-fail boiling technique (from my husband)that makes the shells come off like butter even using farm fresh eggs. Place your eggs in a pot of hot water almost boiling, bring them to a rolling boil, cook for 8 minutes, then turn the heat off, remove them from the burner and let them sit for 3 minutes. Move them straight into an ice bath for 12 minutes, and they peel perfectly every time.
After peeling and rinsing them, I show you a unique, decorative way to cut them using the spring of a pen—it makes the edges look so pretty!
Cut them in half, place all the yolks into a bowl, and add:

1 cup mayonnaise
1 tbsp Dijon mustard
1 tsp dill
1 tsp garlic powder

Mix until creamy, then pipe the filling back into each egg using a piping bag and finish with a sprinkle of paprika.

✨ SWEET POTATO CASSEROLE
Bake 6 fresh sweet potatoes until soft. Peel them, add to a bowl, and mix in:
½ stick melted butter
1 tsp pumpkin pie spice
1 tsp vanilla
½ cup cream
2 large eggs
1/2 cup packed brown sugar
1/2 tsp of salt

Blend everything well, pour into your dish, and bake at 375°F for 25 minutes.
Turn off the heat, pull out the casserole, add a row of mini marshmallows, and return it to the warm oven for about 10 minutes so they soften and gently melt. They’ll spread beautifully, but don’t let them burn or they’ll get hard.

✨ PUMPKIN PIE
This one couldn’t be easier—just grab your evaporated milk, pumpkin pie spice, canned pumpkin, and eggs, then follow the directions right on the can. It turns out perfect every time and saves you so much stress on a big cooking day.

✨ PECAN PIE (Healthier & AMAZING!)
This year I changed up my pecan pie recipe and it turned out incredible. I wanted something a little healthier, and the result shocked me—it is so yummy. Mix together:

½ cup honey
½ cup molasses
2 cups pecans
1 tsp vanilla
3 large eggs
1/3 cup of melted butter
Pour into your pie crust and bake—this version is rich, cozy, and perfectly sweet without being overpowering.

This whole menu is classic, comforting, and absolutely delicious. And don’t worry—there’s even more coming!
Look out for our next video, where I’ll be making green bean casserole, homemade cranberry sauce, Rhodes dinner rolls, and maybe even a mac and cheese.

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