- 14
Ingredients
- 4 large white potatoes, peeled, chopped and cooked
- 2 large sweet potatoes (yams), peeled, chopped and cooked
- 1 tub (250 g) Philadelphia Chive & Onion Cream Cheese Product, divided
- 1/2 cup Sour cream, divided
- 1/4 tsp. each salt and black pepper
- 1/4 cup Kraft 100% Parmesan Finely Shredded Cheese, divided
- 1/4 cup Kraft Double Cheddar Shredded Cheese, divided
Preparation
Step 1
HEAT oven to 375°F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
STIR half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in 2-L. clear glass casserole dish. Repeat layers.
BAKE 15 min.; sprinkle with remaining cheeses, continue baking 5 min. or until cheeses are melted. kraft kitchens tips
Make Ahead
Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.