Comida Kraft
Recipe Box

Cheesy Scalloped Sweet Potatoes

Prep Time
Total Time

12 servings, 1/2 cup each

Some side dishes are so delicious they threaten to outshine the main dish. That's the case with Cheesy Scalloped Sweet Potatoes. (You've been warned!)

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook onions in large nonstick skillet on medium heat 5 to 7 min. or just until tender, stirring frequently. Add broth, Neufchatel and garlic; cook 5 min. or until Neufchatel is completely melted and sauce is well blended, whisking constantly. Remove from heat.
  • Add Parmesan, parsley and half the shredded Italian* Five Cheese; mix well. Stir in potatoes.
  • Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 55 min. to 1 hour or until potatoes are tender, uncovering after 40 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 10 min. before serving.
* Made with quality cheeses crafted in the USA.

Serving Suggestion

Balance out your meal by serving this versatile side dish with cooked lean meat or poultry.

How to Slice the Sweet Potatoes

To make potato slicing safer and easier, cut a thin lengthwise slice from each potato; discard. Place potato, cut side down, on cutting board then cut potato crosswise into thin slices.


Substitute KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA for the KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA.


  • 12 servings, 1/2 cup each

Nutritional Information

Serving Size 12 servings, 1/2 cup each
Calories 200
Total fat 10g
Saturated fat 6g
Cholesterol 30mg
Sodium 390mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 6g
Protein 10g
% Daily Value
Vitamin A 250 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 4 %DV

* 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.

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