Sweet Potato Bake
- 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.
- Bake for 15 to 20 minutes or until heated through.
Cut the squash and sweet potato a little larger than the Yukon Gold potatoes so that they all look the same.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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