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Pumpkin & Sweet Potato Casserole

Pumpkin & Sweet Potato Casserole
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Cold weather brings not only all those warm and fuzzies, but also my craving for all things pumpkin and sweet potato! Hot chocolate is in the mix as well, but I drink that on a regular basis 😉 I quickly made my way to the store and picked up a can of pumpkin puree and a can of those yummy Bruce’s yams we all tend to grab during the holiday months. Now what? Decision making is in order to what dish or dishes I was about to make.

Pumpkin & Sweet Potato

Pumpkin and Sweet Potato, oh my!

I am one of those who are all about pumpkin spice when the month of August hits. I love pumpkin! As for sweet potatoes, I am a huge fan of those as well. Sweet potato fries and stuffed sweet potatoes make this girl smile. Fall just might be my favorite time of year, just maybe!

Pumpkin & Sweet Potato

Nothing better than a combo.

For those of you who don’t know me very well, I am the WORST at making decisions. I am so indecisive and want to make everyone happy. I have a more difficult time when it comes to deciding on meals. This is why meal prepping has become my best friend. Did I want a pumpkin pie and/or a sweet potato pie? What about a sweet potato casserole? Ugh! Decision making is not fun for me. So you know what? I am just going to combo it!

Pumpkin & Sweet Potato

A casserole that is almost a dessert.

This casserole is almost just like a dessert, with its graham cracker crust and marshmallow topping. Y’all, this is so good. My oldest was all about it.

Mom, you made this?

Why yes I did, dear 😉 If you are all about fall dishes that contain pumpkin and sweet potato, then this casserole is a must!

Pumpkin & Sweet Potato

Prep Time5 mins
Cook Time55 mins
Cooling Time30 mins
Course: Side Dish
Keyword: Pumpkin, Sweet Potato
Servings: 6

Ingredients

Pumpkin & Sweet Potato Mixture

  • 1 40oz can Bruce's Yams drained
  • 1 15oz can Libby's Pumpkin Puree
  • 1 12oz can Evaporated Milk
  • 1 4oz can sweeteend, condensed milk
  • 2-3 cups mini marshmallows
  • 1 tsp Pumpkin Pie Spice
  • 2 eggs beatened

Graham Cracker Crust

  • 2 cups grounded graham cracker crumbs
  • 1 stick unsalted butter, melted

Instructions

  • Preheat the oven to 325.
  • Prepare the graham cracker crust by crumbling up ~24 graham crackers to give 2 cups. Add 1 stick of melted butter to the crumbs and mix well with a fork until all the crumbs have absorbed the butter. If it seems to dry and not wanting to stick, add a little more melted butter.
  • From the crust at the bottom of a 9x13 casserole dish by pressing the mixture down with a fork. Bake for about 10 minutes or until crust seems to have set.
    Graham Cracker Crust
  • While the crust is baking, prepare the pumpkin and sweet potato mixture. Empty the can of yams into a large mixing bowl. Make sure the can is fully drained. With a masher, mash the yams until they are completely mashed into a puree.
  • To the sweet potato puree, add the pumpkin puree, eggs, pumpkin pie spice, evaporated milk, and condensed milk. Mix well.
    Pumpkin & Sweet Potato
  • Add this mixture to the casserole dish once the pie crust is baked. Top with the mini marshmallows and cover with aluminum foil.
    Pumpkin & Sweet Potato
  • Preheat the oven to 425 from the 325 when making the graham crust.
  • Place the pumpkin & sweet potato casserole into the oven, and reduce heat to 375. Continue to bake for 50 minutes, or until the pumpkin & sweet potato mixture is set.
  • Remove foil, and cook for another 5 minutes to toast the marshmallows.
  • Remove casserole from the oven and allow to cool for 30 minutes to finish setting. Enjoy!
    Pumpkin & Sweet Potato

Happy holiday!

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Pumpkin & Sweet Potato



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