I’m at The Feast Fashion Show tonight so there’s no Thanksgiving dinner for me. But for all of my American friends and followers, I’ve got something special for you! Are you looking for a last minute side dish? If you want a side dish recipe that takes center stage make the Campbells 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.
I made a small serving of this just to try it and it was so good I can't wait to make a bigger batch to take to Friendsgiving this weekend. The sweet potatoes are soft but some of them will still have a slight crunch, which is great for texture. The only thing I would caution against is how oily this dish gets. It can look really unappetizing to have sweet potatoes sitting in cream of mushroom with a pool of oil all around it. So just remember that cheese can get oily when it bakes but it will still taste great! You can keep this as a side dish or make it the main star with some pork chops and greens. Add a little spice with some red pepper flakes and Cajun seasoning and you're good to go!
∙ Serves 12
2 tsp Garlic powder
3/4 tsp Onion powder
5 Sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups), large
2 tsp Thyme, fresh leaves
1 can Campbell's cream of mushroom soup or campbell's condensed cream of cremini & shiitake mushroom soup, Condensed
1 tbsp Dijon-style mustard
1 1/2 cups Cheddar cheese
How to Make It
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.
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.