Indulge in the warm and comforting flavors of fall with this delightful sweet potato pumpkin casserole recipe. As the leaves change color and the air turns crisp, this dish brings together the best of both worlds. The natural sweetness of sweet potatoes combined with the earthy richness of pumpkin creates a harmonious blend that will leave your taste buds dancing with joy.
Over the years, I've experimented with various sweet potato and pumpkin recipes, but this one has become a staple in my kitchen. The first time I made this casserole, I was amazed at how the flavors complemented each other. The creamy texture of the sweet potatoes, the subtle sweetness of the pumpkin, and the warm spices all came together to create a dish that truly captures the essence of autumn.
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Ingredients
- Sweet potatoes — 3 medium-sized, peeled and cubed
- Pumpkin puree — 1 cup
- Granulated sugar — ½ cup
- Unsalted butter — ¼ cup, melted
- Eggs — 2 large, beaten
- Vanilla extract — 1 teaspoon
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Salt — ½ teaspoon
- Whole milk — ½ cup
- All-purpose flour — ¼ cup
- Brown sugar — ½ cup
- Pecans — ½ cup, chopped
- Unsalted butter — ¼ cup, melted
- Marshmallows — 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, about 15 minutes. Drain the sweet potatoes and return them to the pot.
- Add the pumpkin puree, granulated sugar, melted unsalted butter, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, salt, and whole milk to the pot with the sweet potatoes.
- Mash the mixture until smooth and well combined. You can use a potato masher or an electric mixer for this step.
- Sprinkle the all-purpose flour evenly over the sweet potato and pumpkin mixture. Stir until the flour is fully incorporated.
- In a separate bowl, combine the brown sugar, chopped pecans, and melted unsalted butter. Mix until the ingredients are well combined and form a crumbly topping.
- Transfer the sweet potato and pumpkin mixture to the greased baking dish and spread it evenly.
- Sprinkle the pecan topping over the casserole, covering it completely.
- Bake in the preheated oven for 25 minutes.
- Remove the casserole from the oven and sprinkle the marshmallows evenly over the top.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and toasted.
- Remove from the oven and let the casserole cool for a few minutes before serving.
Substitutions
- Pecans — If you have a nut allergy or prefer a different flavor, you can substitute the pecans with walnuts or almonds. Alternatively, you can omit the nuts altogether for a nut-free version.
- Marshmallows — If you're not a fan of marshmallows or want to try something different, you can substitute them with a streusel topping made from oats, brown sugar, and butter. Simply sprinkle the streusel over the casserole before baking.
Variations
- Maple glaze — For an extra touch of sweetness, drizzle the baked casserole with a maple glaze made from maple syrup and powdered sugar. This adds a delightful maple flavor that pairs perfectly with the sweet potatoes and pumpkin.
- Spiced whipped cream — Top each serving of the casserole with a dollop of spiced whipped cream. To make the whipped cream, simply whip heavy cream with a touch of powdered sugar and ground cinnamon until soft peaks form. This adds a creamy and aromatic element to the dish.
Dietary Restrictions
- Gluten-free — To make this casserole gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients, such as the pumpkin puree and spices, are also gluten-free.
- Dairy-free — For a dairy-free version, replace the unsalted butter with a dairy-free butter substitute or coconut oil. Use a non-dairy milk, such as almond milk or coconut milk, in place of the whole milk. Check the marshmallows for any dairy ingredients or use a dairy-free alternative.
Equipment
- Large pot
- 9x13-inch baking dish
- Potato masher or electric mixer
- Bowl
- Oven
Storage and Reheating
- This sweet potato pumpkin casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place individual portions in the microwave or oven until warmed through.
Pro Tips
- Smooth mixture — To ensure a smooth and creamy texture, make sure the sweet potatoes are fully cooked and tender before mashing them. This will make it easier to achieve a silky consistency.
- Even topping — When sprinkling the pecan topping over the casserole, make sure to distribute it evenly to ensure every bite has a delightful crunch.
- Golden marshmallows — Keep a close eye on the marshmallows while they're toasting in the oven. They can go from golden brown to burnt quickly, so be ready to remove the casserole as soon as they reach the desired level of toastiness.
Sweet Potato Pumpkin Casserole Recipe for Thanksgiving:
This sweet potato pumpkin casserole recipe is a sweet and savory Thanksgiving dish with sweet potatoes, pumpkin, pecans, and marshmallows. Make sure to check it out.
Ingredients
- 3 medium-sized Sweet potatoes peeled and cubed
- 1 cup Pumpkin puree
- ½ cup Granulated sugar
- ¼ cup Unsalted butter melted
- 2 large Eggs beaten
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Salt
- ½ cup Whole milk
- ¼ cup All-purpose flour
- ½ cup Brown sugar
- ½ cup Pecans chopped
- ¼ cup Unsalted butter melted
- 1 cup Marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large pot, bring water to a boil and add the peeled and cubed sweet potatoes. Cook until tender, about 15 minutes. Drain the sweet potatoes and return them to the pot.
- Add the pumpkin puree, granulated sugar, melted unsalted butter, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, salt, and whole milk to the pot with the sweet potatoes.
- Mash the mixture until smooth and well combined. You can use a potato masher or an electric mixer for this step.
- Sprinkle the all-purpose flour evenly over the sweet potato and pumpkin mixture. Stir until the flour is fully incorporated.
- In a separate bowl, combine the brown sugar, chopped pecans, and melted unsalted butter. Mix until the ingredients are well combined and form a crumbly topping.
- Transfer the sweet potato and pumpkin mixture to the greased baking dish and spread it evenly.
- Sprinkle the pecan topping over the casserole, covering it completely.
- Bake in the preheated oven for 25 minutes.
- Remove the casserole from the oven and sprinkle the marshmallows evenly over the top.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and toasted.
- Remove from the oven and let the casserole cool for a few minutes before serving.
Notes
- Smooth mixture — To ensure a smooth and creamy texture, make sure the sweet potatoes are fully cooked and tender before mashing them. This will make it easier to achieve a silky consistency.
- Even topping — When sprinkling the pecan topping over the casserole, make sure to distribute it evenly to ensure every bite has a delightful crunch.
- Golden marshmallows — Keep a close eye on the marshmallows while they're toasting in the oven. They can go from golden brown to burnt quickly, so be ready to remove the casserole as soon as they reach the desired level of toastiness.
Nutrition
Nutrition Facts
Sweet Potato Pumpkin Casserole Recipe for Thanksgiving:
Amount per Serving
Calories
402
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
79
mg
26
%
Sodium
230
mg
10
%
Potassium
443
mg
13
%
Carbohydrates
58
g
19
%
Fiber
4
g
17
%
Sugar
37
g
41
%
Protein
5
g
10
%
Vitamin A
17241
IU
345
%
Vitamin C
3
mg
4
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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