Scalloped Sweet Potato (2 points)

6 servings (1/6 casserole)

Ingredients:

1 can cream of mushroom soup

1/2 cup unsweetened almond milk

2 tsp minced garlic

1 tsp dried thyme

1 1/2 large sweet potato, peeled, cut into 1/4 rounds, then halved

1/2 cup onion, thinly sliced

Directions:

Preheat oven to 350F. Prepare a casserole dish by lightly spraying it with oil. Set aside.

In a large bowl, whisk the soup, milk, garlic and thyme.

Add the potatoes and onion. Mix until the potato and onions are coated.

Por into the prepared dish.

Bake for about 45 minutes or until the potatoes are soft.