Sweet Potato Bake

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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) Buy Now

Ingredients

  • 2 lb (908 g) sweet potato, peeled and chopped
  • 1 lb (454 g) Yukon gold potato, peeled and chopped
  • 1 lb (454 g) butternut squash, peeled and chopped
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/4 cup (60 mL) unsalted butter
  • 1/4 cup (60 mL) milk
  • 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 nutmeg
  • 1 pinch ground cloves
  • 1 egg, beaten

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. Bake for 15 to 20 minutes or until heated through.

Recipe tips

Cut the squash and sweet potato a little larger than the Yukon Gold potatoes so that they all look the same.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 225
Fat 4 g
Sodium 410 mg
Carbohydrate 43 g
Dietary Fibre 6 g
Protein 6 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre

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