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Scalloped Sweet Pototoes


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Rate this recipe 4.7/5 (27 Votes)


  • 1 can (10oz/284mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125mL) 1% milk
  • 3/4 cup (175 mL) shredded part-skim Mozzarella cheese
  • 1 large onion, thinly sliced
  • 1 tbsp (15 mL) chopped, fresh oregano leaves
  • 2 cloves garlic, minced
  • 1/8 tsp (0.5 mL) ground black pepper
  • 3 cups (750 mL) peeled white potatoes, halved, very thinly sliced
  • 3 cups (750 mL) peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices
  • 1/3 cup (75 mL) shredded light Parmesan cheese



Step 1

1. Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish.
2. Stir in potatoes and spread evenly.
3. Sprinkle Parmesan cheese on top.
4. Bake, uncovered, at 375°F (190°C) until potatoes are tender – about 1 hour 15 minutes. Let stand for 5 minutes before serving.
Recipe Tips
Since sweet potatoes cook faster than white potatoes, they are cut thicker so both will be fully cooked when the dish comes out of the oven.

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