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Sweet Potato Bake with Marshmallow Topping Recipe

Sweet Potato Bake with Marshmallow Topping
Source: campbells


  • 2 lb (908 g) sweet potato, peeled and chopped (about 3 medium)
  • 1 lb (454 g) Yukon gold potato, peeled and chopped (about 2 medium)
  • 1 lb (454 g) butternut squash, peeled and chopped (about 1/2 butternut squash)
  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1/4 cup (60 mL) milk
  • 2 tbsp (30 mL) unsalted butter
  • 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 cloves
  • 1 pinch ground nutmeg
  • 1 egg, beaten


  • 2 cups (500 mL) miniature marshmallows
  • 3/4 cup (185 mL) pecans, chopped
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) butter, melted
8 servings


  • 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.

Side Dishes

A recipe from campbells

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