Thanksgiving Recipes
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.
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
- Heat oven to 350 degrees F.
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.
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.
- Heat broiler.
- Broil casserole for 1 minute or until bubbly and nuts are toasted.
- Cool for 5 minutes before serving.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com