The Drew Coleman Team Thanksgiving Recipes


Need some fresh ideas for your upcoming family feast?

The Drew Coleman Team recipes are back for Turkey Day, and you’re in for a treat (especially if you love dessert).

Alexa’s Sweet Potato Casserole with Marshmallows


  • 4 large sweet potatoes, about 4 lbs
  • 1/4 cup butter
  • 1/4 cup milk or cream
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 2 cups marshmallows


  1. Preheat oven to 400°. Wash sweet potatoes and prick them with a fork all over. Back in the oven until soft, about 45 min. You can also microwave sweet potatoes on high until soft.
  2. Remove potatoes from the oven and drop oven temperature to 350°.
  3. Let potatoes cool. Then remove skins and add them to a large bowl. Add butter, milk or cream, eggs, brown sugar, pumpkin pie spice & salt to potatoes.
  4. Mash the potatoes and other ingredients together until well combined.
  5. Transfer potatoes to an 8×8 casserole dish and bake at 350° for 30-40 min. Then add marshmallows and return to oven for 5-10 minutes, or until marshmallows are lightly browned.

Gretchen’s Classic Bacardi Rum Cake


  • 1 cup chopped pecans or walnuts
  • 1 (18 oz) pkg yellow cake mix
  • 1 (3/4 oz) pkg Jell-O vanilla instant pudding and pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup Bacardi dark rum (80 proof)


  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum (80 proof)


  1. Preheat oven to 325°. Grease & flour 10-inch tube or 12-cup bundt pan.
  2. Sprinkle nuts over bottom of pan & mix all cake ingredients together. Pour batter over nuts.
  3. Bake 1 hr and cool. Invert on serving plate & prick top.
  4. For glaze, melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
  5. Drizzle and smooth glaze evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  6. Optional: Decorate with whole maraschino cherries & border of sugar frosting or whipped cream. Serve with seedless green grapes, dusted with powdered sugar.

Lis Coleman’s Make-Ahead Crockpot Mashed Potatoes


• 8 medium russet potatoes
• 1 pint sour cream at room temperature
• 8 oz cream cheese at room temperature
• 4 TBL butter at room temperature
• Salt & pepper
• Paprika for garnish


  1. Peel and boil potatoes until tender, then drain.
  2. Separately mix together the sour cream & cream cheese in an electric mixer (e.g. KitchenAid).
  3. Remove the sour cream & cream cheese mixture and set aside.
  4. Mash the potatoes using the electric mixer.
  5. Mix the sour cream & cream cheese into the potatoes.
  6. While potatoes are still warm, mix in butter, salt & pepper.
  7. Grease the crockpot’s removable container and add the potatoes.
  8. If made ahead of time (e.g. 1-2 days), refrigerate the removable container containing the mashed potatoes.
  9. On Thanksgiving morning, put the container back into the electrical crockpot device.
  10. Put the device on high to start warming maybe an hour ahead of dinner, then reduce to warm until the feast begins.

Josh’s Sweet Pumpkin Pie Dip


  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 2 cups sifted powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger


  1. Beat cream cheese and pumpkin in large mixer bowl until smooth.
  2. Add sugar, cinnamon, and ginger; mix thoroughly.
  3. Cover; refrigerate for 1 hour.
  4. Serve with fresh fruit, bite-sized cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.


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