Pumpkin and Sweet Potato Breakfast Bake

By carvalhohm

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

Details

Servings 12
Cooking time 80mins
Adapted from pillsbury.com

Preparation

Step 1

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:
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.

Serves 12

Serving Size: 1 Serving Calories510 ( Calories from Fat140), Total Fat15g (Saturated Fat5g, Trans Fat2g ), Cholesterol70mg Sodium220mg Total Carbohydrate83g (Dietary Fiber6g Sugars31g ), Protein8g ; % D