Put this Sweet Potato Casserole with Pecans firmly in the savory category with onion and chicken broth. Bonus feature: a nutty cracker crumb topping.
What You Need
Original recipe yields 16 servings
1 onion, chopped
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 potato es (about 6), peeled, thinly sliced
36 RITZ Crackers, crushed
1/2 cup chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350ºF.
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.
Assemble recipe as directed, except do not top with crumb mixture. Refrigerate up to 24 hours before baking (uncovered) as directed.
Prepare using PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 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.