Pumpkin and Sweet Potato Breakfast Bake

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

  • 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
  • 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.
  • 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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