It’s almost fall, and so many of you have Pumpkin Spice on the mind right now. It’s everywhere! I think I saw 20 different varieties of pumpkin spice-flavored food at the grocery store last week.
So, in honor of that, I thought I’d incorporate the popular flavor into an old favorite. If you think about it, pumpkin spice and sweet potato flavors go together so well. They both have a spicy, comforting flavor about them, so the combination was totally natural.
And the topping? Let’s talk about this one for a second. Even if you hate pumpkin and decide to leave that part out, you absolutely have to try this crumble on top of the casserole. The flavors are so rich, and it’s the perfect little crunch and bite against the smooth casserole. So. Good.
I’m not totally sure if today’s recipe is a casserole or a dessert…I guess you can decide! 🙂 It would work as either, and either way I think it’s a total hit.
Here’s the recipe!
Pumpkin Spice Sweet Potato Casserole
Ingredients
- 2 large sweet potatoes
- 1 15 oz can pumpkin puree
- 1/4 cup butter
- 1/2 cup half and half
- 2 eggs
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup flour
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 cup crushed pecans
- 1 tsp cinnamon
- 1/2 cup oats
- 1/2 cup crushed gingersnaps
Instructions
- Peel and dice the sweet potatoes into 1" chunks. Steam sweet potatoes in a steaming basket (or in the microwave for a few minutes) until fork tender. Cool.Once sweet potatoes are cooled, mash with a potato masher until pureed to desired consistency. Add pumpkin puree, 1/4 cup butter, half and half, eggs, 1 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and 1 teaspoon nutmeg. Mix well.Pour mixture into a large greased casserole dish.For the topping: slightly melt 1/4 cup butter in the microwave. Mix all remaining ingredients together until mixture is combined and slightly lumpy. Top casserole with crumble.Bake for 35-40 minutes at 350°, until topping is starting to brown.
Enjoy!
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