Sweet Potato and Pumpkin Casserole

Featuring a combination of sweet potatoes and pure pumpkin, this Sweet Potato and Pumpkin Casserole is sure to become a household favorite.

Sweet Potato and Pumpkin Casserole

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

Ingredients

Casserole

  • 4 pounds sweet potatoes, scrubbed and cut into 2- to 3-inch pieces
  • 1 (15 ounce) can 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

Instructions

  1. Heat oven to 350 degrees F.

Casserole

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

Topping

  1. Combine sugar, flour, butter and salt in small bowl; stir until combined.
  2. Sprinkle evenly over casserole; top evenly with nuts.
  3. Bake for 25 minutes or until golden and heated through.
  4. Remove from oven.
  5. Heat broiler.
  6. Broil casserole for 1 minute or until bubbly and nuts are toasted.
  7. Cool for 5 minutes before serving.

Notes

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