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.
Directions
- 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.
- 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.
- 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.
- 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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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