87 Print View Full Screen Save

Sweet Potato & Pumpkin Casserole

Sweet Potato & Pumpkin Casserole
Makes:
18 servings, 1/2 cup each
Prep Time:
15
minutes
Total Time:
66
minutes
Low SodiumVegetarian
based on
4 reviews

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.

In this recipe:


Store Locator

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.


Reviews:

Review This Recipe
  •  Star(s)

    Grandmother

    Nancy Adkins from Wagoner

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

  •  Star(s)

    Additions

    Diane McSweeney from Federal Way, WA

    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.

  •  Star(s)

    Wonderful

    Pam Ray from ,

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

  •  Star(s)

    GOOD Recipe

    Kristen Van Meter from Kansas City MO

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

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • 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.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Sweet Potato & 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

 

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Sweet Potato & Pumpkin Casserole

Add to Folder Cancel

recipe added successfully!

Sweet Potato & Pumpkin Casserole was added to your  folder.

Close

share with your friends

Sweet Potato & Pumpkin Casserole