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15

Pumpkin and Sweet Potato Breakfast Bake

1 Ratings

1 Comments

Prep 15 min
Total 1 hr 20 min
Ingredients 14
Servings 12

This deliciously sweet breakfast bake is a cross between pumpkin pie and sweet potato casserole. MORE+ LESS-

By Pillsbury Kitchens

Updated May 30, 2013

Make with

Pillsbury Cookies

Ingredients

can (40 oz) sweet potatoes

cans (15 oz each) pumpkin (not pumpkin pie mix)

cup sugar

teaspoons ground cinnamon

teaspoon vanilla

cup evaporated milk

eggs

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

Steps

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1

Heat oven to 350°F. 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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 24%
Saturated Fat 5g 24% Trans Fat 2g
Cholesterol: 70mg; 24%
Sodium: 220mg; 9%
Potassium: 480mg; 14%
Total Carbohydrate: 83g; 28%
Dietary Fiber 6g 25% Sugars 31g
Protein: 8g

% Daily Value*:

Vitamin A: 400%; 400%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 20%; 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;