Sweet Potato and Pumpkin Casserole

Sweet Potato and Pumpkin 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


  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • Pinch of salt
  • 1/2 cup chopped pecans


  1. Heat oven to 350 degrees F.
  2. Casserole: Place potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender.
  3. Cool slightly; place in large bowl.
  4. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces).
  5. Add eggs; smash until incorporated.
  6. Spoon into 13 x 9-inch or 3-quart baking dish.
  7. Topping: Combine sugar, flour, butter and salt in small bowl; stir until combined.
  8. Sprinkle evenly over casserole; top evenly with nuts.
  9. Bake for 25 minutes or until golden and heated through.
  10. Remove from oven.
  11. Heat broiler.
  12. Broil casserole for 1 minute or until bubbly and nuts are toasted.
  13. Cool for 5 minutes before serving.

Prep Time: 15 min | Cook Time: 41 min | Yield: 18 servings, 1/2 cup each

Recipe and photo used with permission from: Nestlé® and meals.com

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