We've figured out how to have pumpkins and sweet potatoes for every meal. This breakfast bake is perfect for family gatherings or brunches.

Pumpkin Sweet Potato Breakfast Bake

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with non-stick cooking spray; set aside.

In a large bowl, beat sweet potatoes and pumpkin with an electric mixer on medium speed until smooth. Add sugar, cinnamon and vanilla. Beat until well mixed. Beat in milk and eggs. Spread evenly in prepared baking dish.

In a separate large bowl, combine cookie dough, oats and flour until small pieces form. 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, if desired.