Scalloped sweet potatoes are layered with cream cheese and sprinkled with Parmesan in this easy side dish casserole.
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
1 small onion, thinly sliced
2 lb. sweet potatoes, peeled, thinly sliced
1 cup fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Add potatoes and 1/2 cup broth; mix lightly. Cover; simmer 10 min. or until most of the liquid is absorbed, removing the lid after 5 min. and stirring occasionally. Meanwhile, place cream cheese in small saucepan. Add remaining broth; cook on medium heat 2 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.
Layer half each of the potato mixture and cream cheese mixture in 8- or 9-inch square baking dish. Repeat layers. Sprinkle with Parmesan.
Bake 25 min. or until potatoes are tender and Parmesan is golden brown.
Prepare using PHILADELPHIA Neufchatel Cheese.
Essential Kitchen Tool
A swivel-bladed vegetable peeler is an essential kitchen tool for peeling fruits and vegetables. Unlike paring knives, it has a sharp, beveled blade that's designed to easily remove peels without cutting away excess flesh. In addition, the tapered tip quickly removes eyes from potatoes.
Substitute a shallow 1-1/2-qt. casserole dish for the square baking dish.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.