- PREP TIME
- COOKING TIME
- SKILL LEVEL
EASY - MAKES
18
SERVINGS, 1/2 CUP <I>EACH</I>
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
INSTRUCTIONS
PREHEAT oven to 350° F.
FOR 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.
FOR TOPPING:
COMBINE sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.
BAKE for 25 minutes or until golden and heated through. Remove from oven.
PREHEAT broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.
FOR 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.
FOR TOPPING:
COMBINE sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.
BAKE for 25 minutes or until golden and heated through. Remove from oven.
PREHEAT broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.
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