Sweet Potato Casserole

Each year when Thanksgiving week comes I look back over the year and am always amazed at the blessings in my life. I have a wonderful husband who I love more than the day I married him, two adorable kids who bring laughter and joy into my life each day, a loving and supportive family, amazing friends who encourage me, and a place that I can call home.

I'm thankful I live in a free country, and for those who serve to keep us safe. To those of your who are without your loved ones this holiday season, I've my heart goes out to you. 

Last of all, I am so thankful for all of you, my readers. I can't tell you how encouraging it is to read your comments and have the opportunity to create new, healthy recipes for you.  Even though I have never met many of you, I feel we are becoming friends.

I hope this week you have a blessed time with your friends and family.

Sweet Potato Casserole
The sugary pecans and buttery sweet potatoes are such a divine combination. This is my Grandma's recipe that I've tweaked a bit to use only whole, organic ingredients. If you haven't found a sweet potato casserole recipe for Thanksgiving yet, this one is super simple to prepare and makes great leftovers.
Serves 6-8

3 cups sweet potatoes, cooked and mashed
1/2 cup rapadura
2 eggs, beaten
1/2 cup butter, melted
1/2 cup milk
1 1/2 teaspoons vanilla

Topping:
1/2 cup rapadura
1 tablespoon maple syrup
1/3 cup flour
1/2 cup butter, melted
1 cup pecans chopped

Preheat oven to 350 degrees.  Mix together sweet potatoes, rapadura, eggs, butter, milk and vanilla in a large bowl.  Pour into a 8x8 buttered dish.  Mix together the topping ingredients and sprinkle over the casserole.  Bake for 35 minutes or until casserole is bubbly and topping is golden brown.