1. Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.
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.
3. Bake for 20 minutes. Uncover. Sprinkle with the cheese.
4. Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.
- 6.1 g Total Fat
- 2.8 g Saturated Fat
- 12 mg Cholesterol
- 329 mg Sodium
- 14.6 g Carbohydrate
- 1.8 g Dietary Fiber
- 4.5 g Protein
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Nutritional Information
- 6.1 g Total Fat
- 2.8 g Saturated Fat
- 12 mg Cholesterol
- 329 mg Sodium
- 14.6 g Carbohydrate
- 1.8 g Dietary Fiber
- 4.5 g Protein
Directions
1. Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.
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.
3. Bake for 20 minutes. Uncover. Sprinkle with the cheese.
4. Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.