Start by gathering all necessary ingredients.

Place the diced potatoes and minced garlic in a large pot. Cover them with water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes or until the potatoes are fork-tender.

Once cooked, drain the potatoes and garlic. Return them to the pot and add butter and milk. Use a potato masher or electric mixer to achieve a creamy texture. Season with salt and pepper to taste.

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine cooked sweet potatoes, brown sugar, butter, eggs, and cinnamon. Mix until smooth.

Transfer to a greased baking dish and top with mini marshmallows. Bake for 30 minutes, or until warmed through and golden.

While the sweet potato casserole is baking, preheat another oven to 425°F (220°C). Toss Brussels sprouts, carrots, and butternut squash with olive oil, salt, and pepper.

Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.

In a skillet over medium heat, add some olive oil. Sauté the chopped onion and celery until soft, about 5-7 minutes.

Combine this mixture with the cubed bread in a large bowl. Pour the vegetable broth over the bread mixture and add dried sage. Mix thoroughly until the bread absorbs the broth.

Transfer to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until the top is crisp.

Once all dishes are ready, serve them hot. Arrange them attractively on your dining table for a colorful, inviting spread.

Consider adding fresh herbs, like parsley or chives, on top of the mashed potatoes or stuffing for a pop of color and freshness.

Gather everyone around the table, share stories, and indulge in these incredible different Thanksgiving sides that will wow your guests.