Side Dish

Sweet Potato and Pumpkin Casserole is for Side Dish.

Sweet Potato and Pumpkin Casserole takes 15 minutes to prepare.

Sweet Potato and Pumpkin Casserole takes 41 minutes to cook.

Sweet Potato and Pumpkin Casserole makes 18 servings.

The ingredients for Sweet Potato and Pumpkin Casserole are:

4 lbs. sweet potatoes, peeled and chopped into 2 to 3 inch pieces
1 can (15 oz.) Libby's 100% Pure Pumpkin
1/2 cup brown sugar
3 Tbsp butter, softened
1 tsp. salt
1 tsp. black pepper
2 large eggs
1/2 cup chopped pecans

Topping:
1/3 cup packed brown sugar
3 Tbsp. all-purpose flour
1 Tbsp. butter, melted
Pinch of salt
1/2 cup chopped pecans

Here is how you make Sweet Potato and Pumpkin Casserole:

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. Add eggs and 1/2 cup pecans; 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 1/2 cup pecans.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.Makes 18 1/2-cup servings.Number of Servings: 18Recipe submitted by SparkPeople user BRANDI.FEY.

The nutritional information for Sweet Potato and Pumpkin Casserole is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 159.6

• Total Fat: 8.2 g
• Cholesterol: 30.4 mg
• Sodium: 195.5 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 3.3 g
• Protein: 2.7 g