Sweet Potato Bake Recipe

Name: Sweet Potato Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 lb sweet potato, peeled and chopped; 1 lb Yukon gold potato, peeled and chopped; 1 lb butternut squash, peeled and chopped; 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup; 1/4 cup unsalted butter; 1/4 cup milk; 1 tsp fresh ginger root, chopped (optional); 1/2 tsp salt and pepper, (each); 1/4 tsp ground cinnamon; 1/4 tsp ground allspice; 1 pinch ground nutmeg; 1 pinch ground cloves; 1 egg, beaten

Ingredients

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

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 8 servings

Instructions

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.