Sweet Potato and Pumpkin Casserole



3 cups mashed sweet potato
2 cups mashed roasted pumpkin
2 eggs
½ cup Omega 3 Nutracleanse
2 tbsp. coconut oil
2 tbsp. pure maple syrup
Pinch sea salt


1 cup pecans (chopped)
1 tbsp. coconut oil
2 tbsp. pure maple syrup
1 tsp. cinnamon


  1. Preheat oven to 400 degrees. Wash and pierce the sweet potatoes. Pierce the shell of the pumpkin with a large, sharp knife. Bake for 30-45 minutes until both are cooked through and soft.
  2. Reduce the oven temperature to 350 degrees.
  3. Remove the potato skins and mash 3 cups in a large mixing bowl. Cut the pumpkin in half and remove the seeds. Scoop out 2 cups of the pumpkin and add to the mixing bowl.
  4. Whisk the remaining casserole ingredients into the bowl.
  5. Spread in an 8×11 baking dish.
  6. Roughly chop the pecans and toss with the remaining ingredients. Spread the topping evenly on top of the casserole.
  7. Bake for 30 minutes. Let sit for 5-10 minutes before serving.