Follow these steps for perfect results
orange juice
piloncillo
coarsely chopped
arbol chiles
torn
allspice berries
PHILADELPHIA Savory Garlic Cooking Creme
sweet potatoes
cooked, peeled, thinly sliced
KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
OSCAR MAYER Bacon
cooked, crumbled
Combine orange juice, piloncillo, arbol chiles, and allspice berries in a saucepan.
Cook over medium heat for 10 minutes, stirring frequently, until reduced to 2/3 cup.
Pour the mixture through a strainer into a medium bowl, discarding the solids.
Reserve 1/4 cup of the juice mixture for later use.
Add the savory garlic cooking creme to the remaining juice mixture and whisk until blended.
Layer half of the sweet potatoes, cooking creme mixture, and mozzarella cheese in a 3-qt microwaveable dish.
Repeat the layers with the remaining ingredients.
Top the casserole with crumbled bacon and drizzle with the reserved juice mixture.
Microwave on high for 5-7 minutes, or until the casserole is heated through and the cheese is melted.
Expert advice for the best results
For a crispier topping, broil the casserole for the last minute of cooking.
Add a sprinkle of chopped pecans for added texture and nutty flavor.
Ensure sweet potatoes are thoroughly cooked before slicing for easier layering.
Everything you need to know before you start
Medium
Can be assembled ahead of time and microwaved just before serving.
Serve warm in the microwave dish or transfer to a serving platter.
Serve as a side dish with roasted chicken or turkey.
Pairs well with a green salad.
Complements the sweetness and spice.
Discover the story behind this recipe
Popular holiday side dish, often served at Thanksgiving and Christmas.
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