I feel so weird sharing this recipe for my Cookin With Brook segment, since it’s not ACTUALLY mine (although I did make a couple tweaks)! But Tommy’s wife Patty said it’s totally legal and this is Tommy’s favorite dish at Thanksgiving! It’s super easy and delicious!

5 lbs of sweet potatoes peeled and diced (I actually found that you can get them already peeled and diced to save some work!)
½ cup of melted butter
1½ cups mini marshmallows
½ cup brown sugar
1 tsp salt
¼ cup maple syrup
1/8 cup orange juice
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves

In lightly sugared water, boil sweet potatoes 15 minutes or until very tender. Drain and add butter and brown sugar. Whip with an electric mixer until incorporated. Add remaining ingredients and continue to blend until smooth. Transfer to a lightly buttered 2 qt casserole dish. Cover with pecans and refrigerate overnight. Place in a 350 oven for 35-40 minutes or until heated through.

PECAN TOPPING
1 cup pecan pieces
½ stick butter
¼ cup brown sugar
½ tsp cinnamon

Melt butter in a sauce pan. When melted add pecans and stir for 2 minutes over medium heat. Remove from heat an let cool slightly. Add brown sugar and toss to coat pecans.

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