I am thankful for many things this holiday season. I have the most supportive husband, amazing children, and family who helps out whenever it is needed. I am first to say I have it pretty good and probably don’t thank them enough. One thing I would like to do more of this holiday season is give thanks to people who have made a positive influence on my life. Whether it be here at Mom on the Run or the good old fashion way of a smile and face to face contact, I think it is important for people to feel appreciated.  Why not start today!?

Weekly I scour my favorite blogs for family friendly recipes that will wow the family. I have a lot of favorite sites (Thanks ladies for great blogs): My Bizy Kitchen, Love, Veggies, and Yoga, and Recipe Girl just to name a few. For Thanksgiving I just wanted to make something  to feel like I contributed in some way. For me not to be busy in the kitchen during the holidays is a rarity. When I saw this amazing Sweet Potato Recipe on another one of my favorite recipe blogs, Fake Ginger, I knew I had a winner. You can’t go wrong with sweet potatoes and a crumbling nutty topping. With a few substitutions I whipped up a dish that I hope did the original justice.

I was in BONUS BUY heaven this week when I found this 5 pound box of Sweet Potatoes for only $2.50. This is my kind of sale

Sweet Potato Casserole
Adapted from Fake Ginger

Ingredients

For the Crust:

1 cup brown sugar

1/3 cup Gluten Free flour

1 cup chopped pecans

1/3 cup Earth Balance butter, melted

Sweet Potato Mixture:

3 cups cooked and mashed sweet potatoes

4 Tbsp of Truvia

½ teaspoon salt

1 teaspoon vanilla

2 eggs, well beaten

2 tbsp of Earth Balance Butter, melted

2 tbsp of Vanilla Coconut Milk Drink

Instructions

To make the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 375F. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs, milk, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

A little bit about Fake Ginger: Amanda is a stay-at-home mom to 2 beautiful boys. She is amazing baker and food photographer. I urge you to stop by her site to learn more about her and find out how her blog got its name.

Have you thanked your favorite blogger today?

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