Prep time
20 MIN
Total time
1 H
Serves
8

Ingredients

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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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