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.
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!

- 2 large sweet potatoes
- 1 15oz can pumpkin puree
- ¼ cup butter
- ½ cup half and half
- 2 eggs
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ cup flour
- ¼ cup butter
- 1 cup brown sugar
- ½ cup crushed pecans
- 1 tsp cinnamon
- ½ cup oats
- ½ cup crushed gingersnaps
- 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, ¼ 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 ¼ 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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