Sweet Potato Pumpkin Casserole
Sweet Potato Pumpkin Casserole is an even better version of one of the most popular Thanksgiving side dishes.
Servings 12
Calories 282kcal
Ingredients
- 4 lbs sweet potatoes
- 1 15 oz can 100% pure pumpkin
- 1/4 cup packed light brown sugar
- 4 tbsp butter melted
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 1/3 cup light brown sugar
- 3 tbsp all-purpose flour
- 3/4 cup chopped pecans
- 2 tbsp butter melted
- 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.
- Bake, uncovered, for 25 - 30 minutes.
Nutrition
Calories: 282kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 331mg | Potassium: 563mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21665IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg