Savory Sweet Potato Bake
If you want a side dish 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 result is a creamy, cheesy sweet potato bake that the whole family will love.
Recipe - Stillwater Wine & Spirits
Savory Sweet Potato Bake
Prep Time10 Minutes
Servings12
Cook Time45 Minutes
0Ingredients
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
3/4 teaspoon onion powder
5 large sweet potatoes, peeled and cut into 3/4-inch cubes (about 13 cups)
1-1/2 cups shredded Cheddar cheese (about 6 ounces)
Directions
- Heat the oven to 450°F. 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.
Tip: 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.
10 minutes
Prep Time
45 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Heat the oven to 450°F. 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.
Tip: 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.