Pumpkin and Sweet Potato Breakfast Bake

This deliciously sweet breakfast bake is a cross between pumpkin pie and sweet potato casserole.

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  • prep time 15 min
  • total time 1 hr 20 min
  • ingredients 14
  • servings 12
 

Ingredients

1
can (40 oz) sweet potatoes
2
cans (15 oz each) pumpkin (not pumpkin pie mix)
1
cup sugar
2
teaspoons ground cinnamon
1
teaspoon vanilla
1
cup evaporated milk
4
eggs
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2/3
cup old-fashioned oats
1/4
cup all-purpose flour
1/2
cup chopped pecans
1/2
cup miniature semisweet chocolate chips
Whipped topping, if desired
Grated nutmeg, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF. Grease or spray 13x9-inch baking dish.
  • 2 In large bowl, beat sweet potatoes and pumpkin with electric mixer on medium speed until smooth. Add sugar, cinnamon and vanilla. Beat until well mixed. Beat in milk and eggs. Spread evenly in baking dish.
  • 3 In large bowl, mix cookie dough, oats and flour, crumbling into small pieces. Sprinkle on top of sweet potato mixture. Top with pecans.
  • 4 Bake 45 to 50 minutes or until top is golden brown and filling is set. Immediately top with miniature chocolate chips. Cool 15 minutes before serving. Serve with whipped topping and nutmeg, if desired.
  • 1 Heat oven to 350ºF. Grease or spray 13x9-inch baking dish.
  • 2 In large bowl, beat sweet potatoes and pumpkin with electric mixer on medium speed until smooth. Add sugar, cinnamon and vanilla. Beat until well mixed. Beat in milk and eggs. Spread evenly in baking dish.
  • 3 In large bowl, mix cookie dough, oats and flour, crumbling into small pieces. Sprinkle on top of sweet potato mixture. Top with pecans.
  • 4 Bake 45 to 50 minutes or until top is golden brown and filling is set. Immediately top with miniature chocolate chips. Cool 15 minutes before serving. Serve with whipped topping and nutmeg, if desired.

EXPERT TIPS

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Expert Tips

Feel free to omit the pecans in this dish, or swap them out for walnuts, peanuts or pumpkin seeds.

Save time in the morning by doing the prep work for this dish the night before. Prepare as directed up until the baking step. Cover and refrigerate until ready to bake, then uncover and bake as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
2g
2%
),
Cholesterol
70mg
70%;
Sodium
220mg
220%;
Total Carbohydrate
83g
83%
(Dietary Fiber
6g
6%
  Sugars
31g
31%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
400%;
Vitamin C
10%;
Calcium
15%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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