I wish you a week full of reflection, relaxation, and good food. Don’t forget to eat your vegetables (even if they are covered in cream sauce and fried onions or sugar and marshmallows).

Here is what I’ll be bringing to both my family gatherings on Thanksgiving Day:

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Candied Sweet Potato Casserole
(10 servings)

1/2 cup firmly packed brown sugar, divided
2 tbsp orange juice
2 tsp vanilla extract
1 1/2 tsp pumpkin pie spice, divided
3 lb. sweet potatoes, peeled and cut into 1-inch pieces
4 tbsp butter, divided
1/4 c. flour
1/2 cup chopped pecans
2 cups miniature marshmallows

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Preheat oven to 375 degrees. Mix 1/4 cup brown sugar, orange juice, vanilla, and 1 teaspoon pumpkin pie spice in a large bowl. Add sweet potatoes; toss to coat. Transfer to a 13×9-inch baking dish. Dot with 2 tablespoons butter. Cover and bake 45 minutes or until potatoes are slightly tender.

Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in a medium bowl. Cut in remaining 2 tablespoons butter with a fork until crumbly. Stir in pecans and marshmallows.

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Remove casserole from oven and stir gently, to coat potatoes in syrup; top with marshmallow-crumb topping. Bake, uncovered, another 7-10 minutes or until potatoes are tender and marshmallow topping is golden brown.