Sweet Potato Pie Casserole

Sweet Potato Pie Casserole

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Totsgiving Plans & Sweet Potato Pie Casserole | Get Sconed! Surely, my friends are attending thanks to the guaranteed creativity and awesomeness of our theme: Totsgiving. If only it could bring one Panda Cookie to town….. I’ve been making it and quietly let my tears fall into the sweet filling in her memory since the Thanksgiving after she passed in 2005, but I think it’s likely he hasn’t experienced it since he was oh, 10. It was always my favorite dish, and the smell is pure nostalgia.  The original recipe was cut out of an edition of New York Newsday from the 1980s, faded with time, and called for eggs, milk and heaps of butter. I used to sub in some soy yogurt or cornstarch for the eggy factor, but there’s really no need. What I’m saying is…Earth Balance to the rescue. Preheat oven to 350F and lightly grease a casserole dish. Add the nondairy milk, Earth Balance, sugar, vanilla, cinnamon, nutmeg, salt and maple syrup or bourbon, if using, and incorporate. Continue mashing if needed and spoon into casserole dish. Stir the topping ingredients together, and distribute over the casserole. Consider making a design with whole pecans first, and then sprinkling on the sweetened topping. Bake for 35-45 minutes, until golden. If you notice the nuts browning, carefully lay a piece of foil on top for the remainder of baking. We’ll stick to canned beer, water, and perhaps, cranberry old-fashioneds. The recipe was printed in New York, okay? I wish I could have one in solidarity. Totsgiving is a brilliant idea.. and your menu sounds great. I almost wish we had thanksgiving here! We actually call them “potato gems”, here – but they’re delicious all the same! That sounds like what I should eat for T-giving dinner.

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