 Tomorrow is Thanksgiving and I know many of you have been busy preparing food for the Thanksgiving dinner. And on my dinner table tomorrow, there are two things that I would never be without, mashed potatoes and sweet potatoes. So today I'm gonna show you how I prepare my sweet potatoes. I've already got them in the oven baking actually. I cut them in half, turn them upside down. They're baking at 400 degrees and I'll tell you a little bit more about them when I take them out. But one of the best things about this recipe is the topping. It's a sweet, crunchy maple topping and I'll show you how easy it is to prepare and I usually mix it up while the sweet potatoes are in the oven. So to start with, I'm going to put half cup of just raw pecan halves that I chopped up. Put those in a bowl with a quarter cup of raw sunflower seeds. That just means that they're out of the shell and they have not been roasted or salted. They're just raw. So I'm gonna put that in with the pecans and I have a quarter cup of rolled oats, old fashioned rolled oats. I'm going to add a little bit of salt, about half a teaspoon of salt. And remember that pumpkin pie spice mix that I mixed up a couple weeks ago? Well, I'm going to add that to my sweet potato topping. And then I'm just going to stir it up to mix it up a little bit. And then I'll add a quarter cup of pure maple syrup. This makes it really crunchy and sweet when it comes out of the oven. And also a quarter cup of melted coconut oil. You could also use butter if you wanted, but I really like using the coconut oil. And then I'm just going to mix this up. These sweet potatoes have been in the oven at 400 degrees for 45 minutes. And when they started, they were flipped flesh side up. After 20 minutes of baking, I turned them over. And now I'm going to flip them upright again. And then I'm going to just smush them a little bit. You can use a fork or a spoon. And then before I scoop it on, I'm going to add half teaspoon of pure vanilla extract to this little maple crunch topping. And then all I'm going to do is spoon it on. Now I've lowered my oven temperature to 375 degrees. And I'll put these sweet potatoes back in the oven for about 15 minutes for the topping to get a little bit toasty, browned, and a little bit crunchy. If you don't have time to make your pumpkin pie, you could serve these for dessert. That's how good they are. Have a happy Thanksgiving this year. I'm Sue Dodin sharing good food for Good Life 365.