5 sweet potatoes, peeled and cut into 3/4” (2 cm) cubes
1 1/2 cups (375 mL) shredded old Cheddar cheese
YIELD 10 servings
In large bowl, combine soup, flour, milk, mustard, thyme, garlic powder, onion salt and pepper until smooth. Add potatoes; toss to coat. Scrape into greased 3 qt (2.85 L) casserole.
Cover with greased foil. Bake in 450°F (230°C) for 20 minutes. Uncover, sprinkle with cheese and bake for 25 minutes, until golden and potatoes are fork-tender. Let stand for a few minutes before serving.