Sweet Potato Pumpkin Casserole

Sweet Potato Pumpkin Casserole Recipe

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Sally Hollen


I love this recipe because it is low in fat and sugar. Cinnamon lowers sugar in the recipe and in our bodies. Ginger
is good for digestion or stomach ails. It's a nice Thanksgiving


★★★★★ 2 votes

10 Min
30 Min


  • 1 c
    mashed sweet potatoes
  • 1 c
    pumpkin puree
  • 1/4 c
    sweetener--brown sugar or brown sugar with splenda
  • 3 Tbsp
  • 1 Tbsp
    honey or imitation honey(ada)
  • 1 Tbsp
  • 1/2 tsp
  • dash
    black pepper
  • 1/4 c
    low calorie cranberry juice
  • 1/8 c
    freshly squeezed orange juice
  • 1/2 tsp
    pumpkin pie spice
  • 1/8 c
    fresh lemon juice
  • 1/2 c
    pecans, chopped

How to Make Sweet Potato Pumpkin Casserole


  1. Spray casserole dish with nonfat nonstick cooking spray. Combine benecol, brown sugar, pepper, cinnamon, ginger, pumpkin pie spice and honey in mixing bowl. Mix mashed sweet potatoes and pumpkin puree into bowl mixture. Add lemon juice, orange juice, cranberry juice and pecans. Place in casserole dish. Bake at 350 degrees for 30 minutes.

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About Sweet Potato Pumpkin Casserole

Other Tag: Healthy

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