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Prep Time
15 mins
Total Time
1 h 30 m


1 container
Sensations by Compliments Butternut Squash Soup
625 mL
1 lb
sweet potatoes, peeled, thinly sliced
500 g
1 lb
potatoes, peeled, thinly sliced
500 g
onion, thinly sliced
1½ cups
grated Cheddar cheese
375 mL


Step 1

Preheat oven to 375°F (190°C). Spread 1 cup (250 mL) of the soup on the bottom of 9 x 13-in. (23 x 32-cm.) baking dish.

Step 2

Layer a third of the sweet potato slices, overlapping slightly, onto soup in baking dish. Next layer a third of the potato slices, overlapping slightly, followed by a third of onions, ½ cup (125 mL) soup then ½ cup (125 mL) cheese.

Step 3

Repeat layers in step 2 twice more, finishing with cheese on the top. Cover dish with aluminum foil. Bake on middle rack, 50 min. to 1 hr. or until potato is tender when pierced with a sharp knife. Uncover and continue baking another 15 min., until cheese is melted and lightly golden.

Step 4

Remove from oven and let set 5 min. before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ of the recipe):
7 g
Saturated Fat:
4 g
27 g
3 g
8 g
20 mg
6 g
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