Ingredients:
Butter, for casserole
3 lbs sweet potatoes, peeled and cubed                                   
Salt and pepper to taste
1 (4.5-ounce) can evaporated milk
½ cup brown sugar
5 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
2 eggs, beaten             

Topping:
¾ cup unsalted butter at room temperature
¾ cup light brown sugar
¾ cup all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 cup toasted chopped pecan pieces
1 cup mini marshmallows

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside. Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink. 

Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.  Remove the casserole dish from oven and top with the streusel mixture. Bake until the topping is bubbly and brown, about 15 to 20 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

Ingredients:
6 tablespoons unsalted butter, softened
1 cup dark brown sugar
3 eggs
1 teaspoon vanilla extract
½ teaspoon salt
3/4 cup dark corn syrup
1 tablespoon bourbon
2 cups pecan halves or pieces, divided
1 pie shell, 9-inch, unbaked

Beat together the butter and brown sugar until creamy and light. Add eggs, one at a time, beating after each addition. Beat in vanilla, salt, corn syrup and bourbon.

Arrange one cup pecans on the bottom of the pie shell. Pour pie filling over the pecans, then sprinkle the remaining pecans over the filling. Bake 55 to 60 minutes at 350ºF.

Ingredients:
2 cups cranberry juice
1 (6-oz.) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch

In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for five minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about five minutes.

Remove eight ounces of the liquid to a small brown and whisk in the cornstarch. Slowly add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional five minutes.

Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.