Dining With Tim: Thanksgiving pt 2

Sweet Potato Casserole

4 large sweet potatoes
1/4 cup syrup
1/4 cup brown sugar
2 large eggs
1/2 stick butter
1/2 cup whole milk
1/2 T vanilla extract
1 1/2 cups mini marshmallows


  • Peel, boil and mash 4 sweet potatoes.
  • Add all the ingredients listed expect for marshmallows.
  • Mix until combined and add to a baking dish.
    Smooth off the top and add the marshmallows on top.
  • (Optional) Garnish with sprinkled brown sugar.
  • Bake at 350F for 30-40 minutes or until the casserole begins to bounce and the marshmallows are golden brown.

Brandy Glazed Brussels Sprouts
YEILD: 8-10

3 pounds Brussels sprouts
1/4 cup honey
2 T brandy
1 t cayenne pepper
1 t paprika
1/2 T salt
1/2 T pepper


  • Cut the ends off the Brussels sprouts and sever in half, set aside in large mixing bowl.
  • To make your glaze, combine honey, brandy, cayenne pepper and paprika in a small mixing bowl.
  • Whisk until honey is fully incorporated.
  • Pour the glaze over Brussels sprouts and gently mix until all sprouts are evenly coated.
  • Add to a baking dish, sprinkle salt and pepper over the top and bake at a preheated oven at 350F for 40 minutes.

Bacon Wrapped Carrots
YEILD: 8-10

2-3lb small-medium carrots
2lb bacon (~24-30 slices)


  • Wash and peel carrots.
  • Wrap bacon around the carrots in a candy cane like fashion.
  • Bake at 350F 30-40 minutes rotating half way through.

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