Sweet Potato & Pumpkin Casserole

Share
Print
- Print Full Page
- Print Full with Photo
Email

Sweet Potato & Pumpkin Casserole

By:: LIBBY'S PUMPKIN

Prep:: 15 mins
Cooking:: 41 mins
Level:: Easy
Cooling:: 10 mins
Yields:: 18 servings, 1/2 cup each

Savor the warmth of this sweet and comforting Sweet Potato & Pumpkin Casserole. Featuring a combination of sweet potatoes and pure pumpkin, this holiday dish is sure to become a household favorite. It not only tastes great, but you're also getting a nutritious boost from the addition of pumpkin.

Read more about this recipe on the Nestlé Kitchens blog.

Directions
Comments
Nutritional Info
Photo Gallery

Ingredients

CASSEROLE
4 pounds sweet potatoes, scrubbed and cut into 2- to 3-inch pieces
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/4 cup packed brown sugar
3 tablespoons butter, softened
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
TOPPING
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon butter, melted
Pinch of salt
1/2 cup chopped pecans

Directions

PREHEAT oven to 350° F.

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.

FOR TOPPING:
COMBINE sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.

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

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