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8 servings, 1 cup (250 mL) each
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Prepare as directed, substituting sweet potatoes for half the Yukon gold potatoes.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Prepare using Philadelphia Light Brick Cream Cheese Spread, skim milk and Kraft Double Cheddar Light Shredded Cheese.
* 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.
We enjoyed this dish on Thanksgiving and it was a huge hit. I doubled the recipe, made bacon bits from a whole package of bacon, used our own "homemade" maple syrup and cooked everything in the roast pan. It was delicious!! Highly recommended and will definitely be on our dinner table again.
I had a tough time getting the cream cheese to melt it certainly took a lot longer than 5min! I actually gave up and used the sauce with little bits of Cream cheese still visible. The dish turned out great anyway! It will become a regular on our diner table.