Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about Thanksgiving and/or thankfulness, so I decided to go with listing some Thanksgiving themed books. I haven’t read any of these, but let me know if you have. Wishing you all a very happy and blessed Thanksgiving! 

FOR THE FILLING: 

FOR THE TOPPING: 

DIRECTIONS: Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan. Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle. Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart safe baking dish and set aside. Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl. Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture. Pour the mixture into the greased baking dish and smooth the top with a spatula. In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt. Stir in the butter or coconut oil and mix well. Sprinkle the mixture evenly across the top of the sweet potato mixture. Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for at least 5 minutes before serving. 

NUTRITION INFO: 2/3 cup, Calories: 218kcal, Carbohydrates: 35g, Protein: 4.5g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 43.5mg, Sodium: 153.5mg, Fiber: 4.5g, Sugar: 9.5g - WW Points: 6

(Recipe and photo courtesy of Skinnytaste)

Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about the oldest books I have on my TBR list. But instead of posting books with the earliest publication dates, I decided to go with the books that have been on my TBR list the longest (aka the “oldest” books on my list). 😉 So...here we go! Happy Tuesday!