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Savory Sweet Potato Bake

Savory Sweet Potato Bake

4.33 3

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.
 

serves 12 people

Ingredients

cost per recipe: $5.47

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

  • 1

    tablespoon Dijon-style mustard

  • 2

    teaspoons chopped fresh thyme leaves

  • 2

    teaspoons garlic powder

  • 3/4

    teaspoon onion powder

  • 5

    large sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)

  • 1 1/2

    cups shredded Cheddar cheese (about 6 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 450°F.  While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.

Step 2

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.

Step 3

Bake for 20 minutes.  Uncover.  Sprinkle with the cheese.

Step 4

Bake, uncovered, for 25 minutes or until the sweet potatoes are tender.  Serve warm.

Recipe Tips

  • Ingredient Note: If you don't have fresh thyme leaves, you can used dried instead.  Substitute 1/2 to 3/4 teaspoon dried for the 2 teaspoons fresh.

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Made With
Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(3)
  • Charlie V.

    October 2, 2018

    Great kickoff to fall

    I made this after I picked up too many sweet potatoes at the store and wanted to try something different than what I normally do. The only adjustment I made was to use more thyme and to use a mix of sharp cheddar and colby jack. Pretty easy and pairs well with a spicy white wine, like a gewurztraminer or a semi-dry riesling that has some acidity.

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    (1) (0)
  • kellie s.

    November 19, 2018

    Question

    Wanted to know if I can replace potatoes with butternut squash? If so are other adjustments necessary?

    Was this helpful?

    (0) (0)
    Campbell's Kitchen November 19, 2018

    Yes, you can substitute peeled, cubed butternut squash for the sweet potatoes in this recipe, just be aware that the cooking time may change.

  • Patti S.

    November 11, 2018

    Too dry?

    The directions do not state to reconstitute the can of soup. Was I supposed to make the soup by can directions first or use straight from the can?

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    (0) (0)
    Campbell's Kitchen November 14, 2018

    Hi Patti. You do not need to reconstitute the soup prior to using it in the recipe. Simply follow the recipe as directed. We hope you will make the recipe and let us know how it turned out!

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