Savory Sweet Potato Bake
If you want a side dish recipe that takes center stage make our Savory Sweet Potato Bake. It uses ingredients that you'll likely have on hand and takes only 10 minutes to pull together. The end result is a creamy, cheesy sweet potato bake that the whole family will love.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon Dijon-style mustard
2 teaspoons chopped fresh thyme leaves
2 teaspoons garlic powder
0.75 teaspoon onion powder
5 large sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)
1.5 cups shredded Cheddar cheese (about 6 ounces)
1 tablespoon Dijon-style mustard
2 teaspoons chopped fresh thyme leaves
2 teaspoons garlic powder
0.75 teaspoon onion powder
5 large sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)
1.5 cups shredded Cheddar cheese (about 6 ounces)
Instructions
Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.
Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole.
Bake for 20 minutes. Uncover. Sprinkle with the cheese.
Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.
Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole.
Bake for 20 minutes. Uncover. Sprinkle with the cheese.
Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.
Savory Sweet Potato Bake
If you want a side dish recipe that takes center stage make our Savory Sweet Potato Bake. It uses ingredients that you'll likely have on hand and takes only 10 minutes to pull togethe...
Directions
Print
Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole.Bake for 20 minutes. Uncover. Sprinkle with the cheese.Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 tablespoon Dijon-style mustard2 teaspoons chopped fresh thyme leaves2 teaspoons garlic powder0.75 teaspoon onion powder5 large sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)1.5 cups shredded Cheddar cheese (about 6 ounces)
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