Sweet Potato & Pumpkin Casserole

Sweet Potato & Pumpkin Casserole

In this recipe:

based on 4 reviews
This Looks YUMMY!
88
15 min.
prep
66 min.
total
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.

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
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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.

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Grandmother

This was hit a Sunday dinner'Look forward to trying on Thanksgiving guest.

- Nancy Adkins from Wagoner

Additions

This is a tasty side dish. I added 1 teaspoon of cinnamon to the topping and skipped the nuts. It is great on a cool,wet autumn evening served with roast chicken.

- Diane McSweeney from Federal Way, WA

Wonderful

OMG I made this prior to Thanksgiving to see how this would be and it is more like Dessert! Great Dish

- Pam Ray

GOOD Recipe

This is very good I fixed it the other day and it is Excellent.

- Kristen Van Meter from Kansas City MO

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Nutrition Facts

Serving Size: 1/18 of Recipe

Servings Per Recipe: 18

  • Amount Per Serving
  • Calories: 170
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 12g
  • Protein: 3g
  • Vitamin A: 370% of DV
  • Vitamin C: 40% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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