Sunday, November 13, 2011

SophistiKat's "Dessert of the Month"

Everybody loves a good slice of Sweet Potato or Pumpkin pie around this year. In honor of Thanksgiving we bring you a combination of these two dessert favorites combined into a delicious casserole. .

The Sweet Potato and Pumpkin Casserole


Ingredients
Casserole*
4 pounds sweet potatoes, scrubbed and cut into 2- to 3-inch pieces
1 can (15 ounces) 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


Directions
Preheat oven to 350° 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 Casserole for 25 minutes or until golden and heated through. Remove from oven.

Preheat broiler then broil casserole for 1 minute or until bubbly and nuts are toasted. 

Cool for 5 minutes then serve.

@TNBeautyQueen

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