Sweet Potato and Pumpkin Casserole

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

Instructions

1. Heat oven to 350 degrees F.
2. For 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. For 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.

Preparation Time: 15 mins
Cooking Time: 41 mins
Cooling Time: 10 mins cooling
Yield: 18 servings, 1/2 cup each

Recipe and photo credit: Nestlé® and meals.com.