With a couple of days to go until Thanksgiving, let the countdown commence! We’re getting geared to cook up a storm in the kitchen. And, here at REISS USA we house a diverse team of staff from Scotland to Chicago and everywhere in between and beyond, so wanted to share some weird and wonderful recipe ideas for the coming holiday.

First up, our Scottish sweetheart, Emma, and her Marshmallow Candied Sweet Potato Yams!


6-8 medium-sized sweet potatoes

1 cup firmly packed brown sugar

1 to 3 tsp. ground cinnamon

1 cup melted butter, plus 2 tbsp. melted butter

1 1/2 cups mini marshmallows

1/2 cup pecan chips


Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and bake at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting your dish, stop here and continue the last step at your destination – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.

Seconds up, we’re serving Jesus’ signature Slow Roasted Pork, a must-have dish for his Miami Thanksgiving meal.


4 large garlic cloves, pressed

4 teaspoons chopped fresh rosemary or 2 teaspoons dried rosemary

1 1/2 teaspoons coarse salt

1/2 teaspoon ground black pepper

1 2 1/2-pound boneless pork loin roast, well-trimmed

Fresh rosemary sprigs (optional)


Preheat oven to 400°F. Line a 13 x 9 x 2-inch roasting pan with foil. Mix the first 4 ingredients in a bowl and rub the garlic mixture all over the pork. Place the pork, fat side down, in the prepared roasting pan and roast for 30 minutes. Turn the pork fat side up and roast until a thermometer inserted into center of pork registers 155°F (about 25 minutes longer). Remove from the oven; let it stand for 10 minutes.

Pour any juices from the roasting pan into a small saucepan; set over low heat to keep warm. Cut the pork crosswise into 1/3-inch-thick slices. Arrange pork slices on a platter. Pourthe  pan juices over and garnish with the rosemary sprigs, if desired.