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