Sweet Potato Bake Recipe
Place sweet potatoes, potatoes and squash in a large pot and cover with water. Set over high. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes and squash are fork-tender, about 15 minutes. Drain well, then transfer to a large bowl. Mash until smooth. Set aside to cool slightly, 10 minutes.
Meanwhile, position rack in centre of oven, then preheat to 350°F. Lightly spray a 9-in baking dish with oil.
Return empty pot to stovetop set over medium. Add soup, milk, butter, ginger, salt, black pepper, cinnamon, allspice, nutmeg and cloves. Cook, stirring, until mixture comes to a simmer. Fold in mashed vegetables until just combined. Remove from heat and cool slightly, 5 minutes.
Stir in beaten egg. Scrape mashed vegetables into prepared dish.
Bake until mash is heated through, about 15 to 20 minutes.
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Last updated: July 16th, 2021
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