Sweet Potato Bake with Marshmallow Topping

A medley of sweet potatoes and squash get a kick of seasonal spices in this Harvest Bake that is topped off with a sweet and gooey marshmallow topping.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window)

Ingredients

  • 2 lb (908 g) sweet potato, peeled and chopped (about 3 medium)
  • 1 lb (454 g) Yukon gold potato, peeled and chopped (about 2 medium)
  • 1 lb (454 g) butternut squash, peeled and chopped (about 1/2 butternut squash)
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/4 cup (60 mL) milk
  • 2 tbsp (30 mL) unsalted butter
  • 1 tsp (5 mL) fresh ginger root, chopped (optional)
  • 1/2 tsp (3 mL) salt and pepper, (each)
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground allspice
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 egg, beaten

  • Topping:

  • 2 cups (500 mL) miniature marshmallows
  • 3/4 cup (185 mL) pecans, chopped
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) butter, melted

Directions

  1. Cook sweet potatoes,Yukon Gold potatoes and squash in a large pot of salted, boiling water until fork tender. Drain well. Set aside for 10 minutes to cool slightly. Mash until a desired consistency is achieved.
  2. Preheat oven to 350°F (180°C). Return empty pot to stove set over medium heat. Add soup, milk, butter, ginger (if using), salt, pepper, cinnamon, allspice, nutmeg and cloves.
  3. Cook, stirring, until simmering. Fold in mashed vegetables until just combined. Cool slightly. Stir in beaten egg. Scrape mashed vegetables into buttered 9-inch (2.5 L) square dish.
  4. Topping: Sprinkle evenly with marshmallows. Toss pecans with brown sugar and butter. Scatter over the marshmallows. Bake for 15 to 20 minutes or until heated through and marshmallows are golden brown.

Recipe tips

Cut the squash and sweet potato a little larger than the Yukon Gold potatoes so that they cook in the same amount of time.

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 300
Fat 13 g
Sodium 410 mg
Carbohydrate 51 g
Dietary Fibre 6 g
Protein 6 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent Source of fibre

My Notes

Save Now Cancel × {{note_response}}
{{saved_note}}
Edit Delete ×

My Notes

To add notes to this recipe, simply

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox