Harvest Sweet Potatoes in a Pumpkin Shell Recipe

Name: Harvest Sweet Potatoes in a Pumpkin Shell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs pumpkin; ⅓ cup flour; 1 cup chopped pecans; 1 cup flaked coconut; 1 cup brown sugar; 3 cups cooked mashed sweet potatoes (or canned yams); ½ cup brown sugar; ¼ cup milk; 2 teaspoons pumpkin pie spice; ⅓ cup melted butter; 2 beaten eggs; 1 teaspoon vanilla; 2 cups mini marshmallows (optional)

Servings: persons

4 lbs pumpkin
⅓ cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
½ cup brown sugar
¼ cup milk
2 teaspoons pumpkin pie spice
⅓ cup melted butter
2 beaten eggs
1 teaspoon vanilla
2 cups mini marshmallows (optional)

1
Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans.
2
Mix well and set aside.
3
Cut the top of the pumpkin open and scoop out the seeds and fibre.
4
Fill the hollowed pumpkin with the potato mixture.
5
Mix the butter, milk, and eggs together.
6
Sprinkle over the top of the potato mixture.
7
Place the filled pumpkin in a large baking dish.
8
Replace the pumpkin top and Bake at 375 F (190 C) for a minimum of forty-five minutes or until the pumpkin is cooked through.
9
Note: Cooked squash usually becomes soft versus the dense and hard that it is raw.
10
Poke the inside with a fork or knife.
11
When it's easily inserted, if it isn't done already it's very close.
12
Remove the lid and place the mini marshmallows on top (if used).
13
Sprinkle with a bit of spices if desired.
14
Bake until the marshmallows are melted and turning golden.
15
Keep a close eye on it and DON'T overbake or you'll wind up with a very small little ball of marsmallow.
16
Allow pumpkin to cool for 10 minutes before serving directly from the shell.

913

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lbs pumpkin, ⅓ cup flour, 1 cup chopped pecans, 1 cup flaked coconut, and more.

Yes, Harvest Sweet Potatoes in a Pumpkin Shell falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Sweet Potatoes in a Pumpkin Shell

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