For years now Mr. Miller carves the bird for Mimi.

Junior Mint anxiously awaiting that first bite.







OK, I know I am a sap but I was a puddle. My little Man wrote the sweetest letter. He wrote this. We were not ever sure if we would see the day that Cameron could focus enough to write his own name let alone complete sentences. And the illustration, I LOVE IT! He has really started to take to coloring and any artwork. I think this is going to be a great outlet for him. He will actually sit for a 20 minute period and work on art. Major breakthrough for those of you who have children on this spectrum. Yet again Mrs. Tanner you never cease to amaze us. Thank you for helping us with our puzzle known as Cameron!
Today I am Thankful for Mrs. Tanner and the light she has turned on in our Cameron!
sweet potato casserole
8 cups cubed, peeled sweet potatoes
1 cup sweetened, dried cranberries, coarsely chopped
1/2 cup half n half
1/3 cup maple syrup
1 tsp salt and vanilla
1/2 tsp cinnamon
2 large eggs
For Topping:
2/3 cup chopped pecans
1/2 cup light brown sugar
2 tbsp sorghum flour or regular flour
2 tbsp butter, melted
1/4 tsp cinnamon
Preheat oven to 350.
To prepare puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat and simmer for 20 minutes or until tender. Drain and place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed or until smooth. Spoon puree into a 9x13 baking dish coated with cooking spray.
To prepare topping, combine pecans, brown sugar, flour, butter and cinnamon. Sprinkle evenly over top of potato puree. Bake at 350 for 30 - 40 minutes.
OK I know this is not totally low fat but this year I am going to try it with fat free half and half, I know this is sacra ledge but I have to stick to plan! Enjoy and you will be the hit of Thanksgiving!