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Sweet Potato & Pumpkin Casserole

  • 18servings
  • 170calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Casserole:

  2. 4 pounds sweet potatoes, scrubbed and cut into 2 to 3-inch pieces

  3. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  4. 1/4 cup packed brown sugar

  5. 3 tablespoons butter, softened

  6. 1 teaspoon kosher salt

  7. 1 teaspoon freshly ground black pepper

  8. 2 large eggs Topping:

  9. 1/3 cup packed brown sugar

  10. 3 tablespoons all-purpose flour

  11. 1 tablespoon butter, melted

  12. Pinch of salt

  13. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. For Casserole: Place potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender. Cool slightly; place in large bowl. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces). Add eggs; smash until incorporated. Spoon into 13 x 9-inch or 3-quart baking dish.

  3. For Topping: Combine sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.

  4. Bake for 25 minutes or until golden and heated through. Remove from oven.

  5. Preheat broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.

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