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