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As the leaves begin to change and the air turns crisp, autumn cooking takes center stage in many kitchens. This season is synonymous with warmth, comfort, and the rich flavors that come from nature’s bounty. Among the most cherished ingredients of fall are sweet potatoes and pumpkin, both of which bring a delightful sweetness and vibrant color to the table. These versatile ingredients not only embody the essence of the season but also boast numerous nutritional benefits that make them a staple in many households.

Pumpkin Sweet Potato Casserole

Embrace the cozy flavors of fall with this Autumn Harvest Pumpkin Sweet Potato Casserole! This delightful dish combines sweet potatoes and pumpkin for a nutritious and delicious meal that's perfect for gatherings or family dinners. Enjoy the warmth of spices like cinnamon and nutmeg, and top it off with a crunchy pecan and oat topping. Easy to prepare and full of comfort, this casserole is sure to become a seasonal favorite in your home!
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Ingredients
  

2 cups sweet potatoes, peeled and cubed

1 cup pumpkin puree (can be canned or freshly made)

1/2 cup packed brown sugar

1/4 cup pure maple syrup

1/4 cup milk (or your choice of non-dairy alternative)

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup pecans, finely chopped

1/2 cup rolled oats

3 tablespoons unsalted butter, melted

1/4 cup all-purpose flour (or gluten-free substitute)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is at the right temperature when you're ready to bake.

    Prepare Sweet Potatoes: Boil a large pot of water and add the peeled and cubed sweet potatoes. Cook for approximately 15 minutes, or until they are tender when pierced with a fork. Once cooked, drain the sweet potatoes and allow them to cool slightly.

      Mash the Mixture: In a large mixing bowl, combine the cooked sweet potatoes with the pumpkin puree. Using a potato masher or fork, mash the mixture until it’s creamy and smooth. Aim for a uniform texture free of lumps.

        Add Sweeteners and Spices: Stir in the brown sugar, maple syrup, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt into the mashed sweet potato and pumpkin mixture. Mix thoroughly until all ingredients are well combined and the mixture is smooth.

          Prepare Topping: In a separate bowl, combine the chopped pecans, rolled oats, melted butter, and flour. Mix these ingredients together until the mixture becomes crumbly and evenly mixed.

            Assemble the Casserole: Grease a 9x13-inch baking dish. Pour the sweet potato and pumpkin mixture into the dish and spread it evenly across the bottom. Generously sprinkle the pecan-oat topping over the top of the sweet potato layer, ensuring even coverage.

              Bake: Transfer the assembled casserole to the preheated oven. Bake for 30-35 minutes, or until the topping turns a lovely golden brown and the filling is heated through.

                Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 5-10 minutes. Scoop into portions and serve warm, savoring this comforting and flavorful autumn dish.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings

                    Presentation Tips: Serve the casserole warm in festive bowls, optionally garnished with a sprinkle of additional cinnamon or a dollop of whipped cream for a delightful finishing touch. Enjoy!