Campbell's Sweet Potato Bake

Ready in
1 hr
A delicious medley of sweet potatoes and squash get a kick of seasonal spices in Campbell’s® Sweet Potato Bake.

Serving Size


Estimated Cost*


Per Serving

Prep Time

20 min

Cooking Time

40 min

Price/Availability Effective Date: February 10, 2014


2 lbs Peeled Sweet Potatoes chopped
1 lb Yukon Gold Potatoes chopped
1 lb Butternut squash peeled and chopped
1 can Campbell's Condensed Low Fat Cream of Celery
0.25 cup Unsalted butter
0.25 cup Milk
1 tsp Fresh ginger chopped (optional)
0.5 tsp Salt
0.5 tsp Ground Black Pepper
0.25 tsp Ground Cinnamon
0.25 tsp Ground Allspice
1 Pinch Ground nutmeg
1 Pinch Ground cloves
1 med Egg beaten


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 notes

1. Cut the squash and sweet potato a little larger than the Yukon Gold potatoes so that they
all look the same.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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