Sweet Potato Bake with Marshmallow Topping Recipe - Cook With Campbells Canada

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
• 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