Pumpkin And Sweet Potato Breakfast Bake Recipe

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) refrigerated Pillsbury™ Sugar Cookie Dough

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

Preparation

Heat oven to 350°F. Grease or spray 13x9-inch baking dish.

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.

In large bowl, mix cookie dough, oats and flour, crumbling into small pieces. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle on top of sweet potato mixture. Top with pecans.

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.