Ingredients

 

• 2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick slices

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

• 1/4 cup milk

• 1/2 cup all-purpose flour

• 1/3 cup packed light brown sugar

• 1/3 cup finely chopped pecans

• 1/4 cup butter, softened

Directions

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1. Heat the oven to 375°F. Lightly grease a 2 1/2- to 3-quart shallow baking dish.

2. Arrange the sweet potatoes, overlapping slightly, in the baking dish. Season with salt and pepper. Mix the soup and milk and spoon it over the sweet potatoes. Cover the baking dish.

3. Bake for 45 minutes. While the potatoes are baking, mix the flour, brown sugar, pecans and butter in a bowl until the mixture is crumbly.

4. Remove the baking dish from the oven. Uncover and sprinkle with the flour mixture. Bake, uncovered, for another 35 minutes or until the potatoes are tender.

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Tips

 

What if I want to use a round or oval baking dish instead? You can use any shape baking dish as long as it's about 2 inches deep and has a capacity of 3 quarts.