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 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!
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!
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 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
- 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.
- 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.
- Add this mixture to the casserole dish once the pie crust is baked. Top with the mini marshmallows and cover with aluminum foil.
- 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!