Ingredients
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14-1/2 oz.) chicken broth
1/4 cup packed brown sugar
2 lb. sweet potatoes (about 6), peeled, thinly sliced
Method
Sources
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Digital pH meter for fermentation monitoring, acid levels
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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heat oven to 350 degrees f. cook onions in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until crisp-tender, stirring frequently. add cream cheese, broth and sugar; cook 5 to 7 min. or until cream cheese is melted and sauce is well blended, stirring frequently. place potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with sauce. bake 45 min. combine cracker crumbs and nuts; sprinkle over potatoes. bake 10 min. or until potatoes are tender.