Pumpkin Sweet Potato Breakfast Bake | Hy-Vee

Ingredients

• 2 cups cubed sweet potato
• 1 can (15 ounces) pumpkin puree
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons butter, melted