Japanese sweet potatoes
Cream of Mushroom
Japanese Style Sweet
Corn Condensed Soup
Preheat the oven to 200°C.
Rinse the sweet potatoes and cut them into wedges. Mix with the seasoning & bake it for 20 minutes in oven.
Prepare cucumber salsa. Slice the cucumber, tomato and red onion into cubes. Mix with the rest of the salsa ingredients and set aside.
Add Campbell’s Cream of Mushroom Condensed Soup and Campbell’s Japanese Style Sweet Corn Condensed Soup into a pot. Pour it into a bowl and top with cucumber salsa when it is boiled.
Take out the sweet potato fries from the oven. Sprinkle with paprika and dip with the creamy sauce.
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