Sweet Potato Pumpkin Casserole is an even better version of one of the most popular Thanksgiving side dishes.
Course Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 282kcal
Author Foodtastic Mom
Ingredients
4lbssweet potatoes
115 oz can100% pure pumpkin
1/4cuppacked light brown sugar
4tbspbuttermelted
1largeeggbeaten
1tspvanilla extract
1tsppumpkin pie spice
1tsp salt
1/3cuplight brown sugar
3tbspall-purpose flour
3/4cupchopped pecans
2tbspbuttermelted
pinch of salt
Instructions
Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
Peel the sweet potatoes and cut them into 2 - 3 inch pieces. Place the prepared sweet potatoes in a covered, microwave-safe dish. Microwave the sweet potatoes for 15 - 18 minutes, or until the sweet potatoes are tender. Pause the microwave and stir the potatoes halfway through cooking time. Mash the sweet potatoes with a potato masher.
In a clean bowl, combine the mashed sweet potatoes, pumpkin, 1/4 cup of brown sugar, 4 tablespoons of melted butter, beaten egg, vanilla, pumpkin pie spice and salt. Mix very well to combine the mixture completely.
In a separate bowl, combine the remaining 1/3 cup brown sugar, flour, pecans and pinch of salt. Stir together with a fork. Pour in the remaining 2 tablespoons of melted butter. Mix well to combine.
Spread the sweet potato and pumpkin mixture evenly into the prepared casserole dish. Sprinkle the pecan topping evenly over the filling.