Sweet Potato Bake with Marshmallow Topping Recipe

Ingredients

• 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

TOPPING:

• 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