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Sweet Potato Casserole with Pepper Glaze
Sweet Potato Casserole with Pepper Glaze

Sweet Potato Casserole with Pepper Glaze

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Cook Minutes 1 Hr 20 Min
Prep : 20 Min Cook: 1 Hr
This Mexican sweet potato dish gets its sweet spicy kick from the combination of two ingredients commonly used in Mexican cooking - arbol chilies (hot Mexican peppers) and panela (a raw form of cane sugar). The sweetness of the sweet potatoes pairs well with the sweet-hot glaze featuring the rich molasses flavour of the panela. Your family is sure to love our Sweet Potato Casserole with Pepper Glaze recipe. Try it tonight!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 lb. (2 kg) sweet potatoes (about 6 large)
1 cup orange juice
125 g (1/2 of 250 g piece) panela, coarsely chopped
3 dried arbol chiles, torn
3 whole allspice berries
1 pkg. (250 g) Philadelphia Light Cream Cheese Product, softened
3 Tbsp. milk
1-1/2 tsp. garlic powder
1-1/2 cups shredded part skim mozzarella cheese
6 slices bacon, cooked, crumbled
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Step 1
Cook potatoes in boiling water in large saucepan 25 to 30 min. or until tender. Cool 10 min.
Step 2
Meanwhile, cook orange juice, panela, chiles and allspice berries in saucepan on medium heat 10 min. or until reduced to 2/3 cup, stirring frequently. Pour through strainer into medium bowl. Discard strained solids. Reserve 1/4 cup juice mixture for later use. Whisk cream cheese product, milk and garlic powder until blended. Add to remaining juice mixture; whisk until blended.
Step 3
Heat oven to 350°F. Peel potatoes; cut into thin slices. Layer half each of the potatoes, cream cheese mixture and mozzarella in 3-L casserole dish sprayed with cooking spray; repeat layers. Top with bacon; drizzle with reserved juice mixture.
Step 4
Bake 30 min. or until casserole is heated through.
Kraft Kitchen Tips!
Food Facts
The sweet potatoes are cooked with the peels on to minimize the water that is absorbed by the potatoes as they cook. Cool the potatoes slightly before easily peeling them with a sharp knife.
Special Extra
Sprinkle with chopped fresh chives or green onions before serving.
Substitute 2/3 cup packed dark brown sugar for the panela.
Substitute 1/4 tsp. ground allspice for the allspice berries.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
20 %
Cholesterol 25 mg
Sodium 290 mg
12 %
Carbohydrate 36 g
Fibre 3 g
Sugars 20 g
Protein 8 g
Vitamin A
400 %
Vitamin C
50 %
10 %
6 %
12 servings, 1/12 recipe 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.
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