Sweet Potato & Pumpkin Casserole

Sweet Potato & Pumpkin Casserole
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Nutritional Info
  • 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

View full nutritional breakdown of Sweet Potato & Pumpkin Casserole calories by ingredient
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A sweet, savory casserole great for a traditional Thanksgiving meal adapted from Very Best Baking recipe. A sweet, savory casserole great for a traditional Thanksgiving meal adapted from Very Best Baking recipe.
Number of Servings: 18


    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

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


PREHEAT oven to 350 F.

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.

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: 18

Recipe submitted by SparkPeople user BRANDI.FEY.

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