(This recipe and post were originally published in November 2013. Pictures and recipe updated in November 2018 but post content below remain unchanged.)

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Hi friends! Before we get to this incredible sweet potato pecan pie today, I need to talk about shopping. Have you guys been out shopping lately? I have been doing a bit of shopping this week, despite my jet-lagged state. My sister is leaving soon and together we have been gathering gifts for family members. Usually shopping during the week is calmer and you don’t have to mangle through crowds of people. But no, that has not been the case this week. Everywhere we go is packed with holiday shoppers. Be it Target, TJMaxx, the Mall or even Walmart. Am I the only one who isn’t even thinking about holiday shopping yet?

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Let’s talk about Thanksgiving leftovers, shall we? Yes, I know the big day is not even here yet, but it’s right around the corner, and as tradition calls, everyone overcooks, and it makes sense to start my Thanksgiving recipe sharing with leftovers in mind. There will be lots of leftover food that must be creatively repurposed. We will be knees deep with food from turkey breasts to cranberry sauce to pumpkin puree.

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