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 230°C (450°F) 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.

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284 mL Campbell's condensed soup cream of bacon 1/3 cup (80 mL) all-purpose flour 1/4 cup (60 mL) milk 1 Tbsp. (15 mL) Dijon mustard 4 tsp. (20 mL) chopped fresh thyme 2 tsp. (10 ml) garlic powder 3/4 tsp. (4 mL) onion salt 3/4 tsp. (4 mL) black pepper 5 sweet potatoes, peeled and cut into 3/4-inch (2 cm) cubes 1 1/2 cup (375 mL) shredded old cheddar cheese