Sweet Potato and Pumpkin Casserole

Recipe

thesouthernlymagnolia.com

This pumpkin and sweet potato casserole recipe is packed with fall flavor and the perfect addition to your fall baking bucketlist! Keep reading for the recipe.

Recipe

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Pumpkin & Sweet Potato Mixture – 1 40oz can Bruce's Yams drained – 1 15oz can Libby's Pumpkin Puree – 1 12oz can Evaporated Milk – 1 4oz can sweeteend, condensed milk – 2-3 cups mini marshmallows – 1 tsp Pumpkin Pie Spice – 2 eggs beatened

Ingredients:

Graham Cracker Crust – 2 cups grounded graham cracker crumbs – 1 stick unsalted butter, melted

Ingredients:

Preheat the oven to 325.

Step #1:

Prepare the graham cracker crust by crumbling up ~24 graham crackers to give 2 cups.

Step #2:

Add 1 stick of melted butter to the crumbs and mix well with a fork until all the crumbs have absorbed the butter.

Step #3:

From the crust at the bottom of a 9x13 casserole dish by pressing the mixture down with a fork

Step #4:

Bake for about 10 minutes or until crust seems to have set.

Step #5:

Empty the can of yams into a large mixing bowl. With a masher, mash the yams until they are completely mashed into a puree.

Step #6:

To the sweet potato puree, add the pumpkin puree, eggs, pumpkin pie spice, evaporated milk, and condensed milk. Mix well.

Step #7:

Add this mixture to the casserole dish once the pie crust is baked. Top with the mini marshmallows and cover with aluminum foil.

Step #8:

Preheat the oven to 425 from the 325 when making the graham crust.

Step #9:

Place the pumpkin & sweet potato casserole into the oven, and reduce heat to 375. Continue to bake for 50 minutes.

Step #10:

Remove foil, and cook for another 5 minutes to toast the marshmallows.

Step #11:

Remove casserole from the oven and allow to cool for 30 minutes to finish setting.

Step #12:

Enjoy!

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