Sweet Potato Casserole with Arbol Glaze

• 1 cup orange juice
• 5 small cones (about 1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
• 3 arbol chiles, torn
• 3 allspice berries
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 4-1/2 lb. sweet potatoes (about 6 large), cooked, peeled and thinly sliced
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 6 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Cook first 4 ingredients in saucepan on medium heat 10 min.
2. or until reduced to 2/3 cup, stirring frequently.
3. Pour through strainer into medium bowl.
4. Discard strained solids.
5. Reserve 1/4 cup juice mixture for later use.
6. Add cooking creme to remaining juice mixture; whisk until blended.
7. Layer half each of the potatoes, cooking creme mixture and mozzarella in 3-qt.
8. microwaveable dish; repeat layers.
9. Top with bacon; drizzle with remaining juice mixture.
10. Microwave on HIGH 5 to 7 min.
11. or until casserole is heated through and cheese is melted.

orange juice, cones, arbol chiles, berries, garlic, sweet potatoes, mozzarella cheese, bacon

Taken from www.kraftrecipes.com/recipes/sweet-potato-casserole-arbol-glaze-125122.aspx (may not work)