{recipe} sweet potato casserole & being thankful

~ On Being Thankful ~

I have been making a great effort this month to be thankful everyday. It could be the little things or the simplest things, but to practice a grateful attitude every day is important for me.  I should really try to do this all year, but in the month of November, I really make it a focus.

I will be journaling in my project life album, all the things I’m grateful for this year. This year has been a whirlwind and most days, I’m riding high from all the blessings we have been given this year.

I also love this time of the year when our calendar starts to fill up with family gatherings. I’m really looking forward to spending time with friends and family. I also look forward to all the delicious food, traditional holiday food and also filipino food.

Everybody loves to indulge during the holidays, but I also try to make food that I love a little bit healthier.

I love sweet potatoes and I love making this sweet potato casserole during holiday parties. I’ve made this two years in a row and I will be making it this again this year. If there are any leftovers, I can eat them for days.

IMG_7569a

I reduced the sugar from the original recipe, used vegan brown rice marshmallow and kept the other half of the pan just plain and topped with more pecans.

I love that it’s not too sweet and also have a little texture because of the chopped pecans mixed in.

IMG_7574a

Sweet Potato Casserole

(Slightly adapted from Cooking Light)

Ingredients
  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • Cooking spray
  • 2 cups miniature marshmallows
Preparation
  1. Preheat oven to 375°.
  2. Place the sweet potatoes in a large pan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  3. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows.
  4. Optional –  Bake at 375° for 25 minutes or until golden.

 

IMG_7542a IMG_7543a IMG_7568aIMG_7571a

Advertisements

Comments

  1. oooh yes. this looks good. happy friday!

  2. itzyskitchen says:

    Thats such an awesome goal! I’m going to try to do the same throughout November! I made a slighter sweet potato bake last year too (with no mini mellows). I love a lighter dish at thanksgiving. Gotta save the heavy stuff for dessert 😉

Trackbacks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: