They sent it because they featured a recipe I submitted - the one my friend Luke Shepherd created for tortellini salad. 
So, I figured this would be a good chance to share a recipe from the cookbook, for Sweet Potato Casserole. I haven't tried it yet, but it looks delicious.
Sweet Potato Casserole
Originally from Dawn Romero, Lewisville, Texas
4 cups mashed sweet potatoes
1/3 cup plus 2 tablespoons butter, melted and divided
2 tablespoons sugar
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup sweetened flaked coconut
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
In a large bowl, mix together sweet potatoes, 1/3 cup butter and sugar. Stir in eggs and milk. Spoon mixture into a lightly greased 2-quart casserole dish.
In a separate bowl, combine remaining butter and other ingredients. Sprinkle mixture over sweet potatoes. Bake, uncovered, at 325 degrees for one hour, or until heated through and bubbly. Serves 4.