Sweet Potato Casserole

Since I have been talking about Thanksgiving this week I thought I would share my Sweet Potato Casserole. This is probably one of the easiest, crowd pleasing additions to your Thanksgiving table!

You have to realize that the picture is of a much smaller batch I made for the year it was just the 3 of us and I had to work that day at Starbucks.

This is Cameron that Thanksgiving. He had just turned 3 and had made his own Thanksgiving Place mat at school.

Memories of my sweet Fruitcake growing up, that is what I am thankful for today!

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!