Cheesy Scalloped Sweet Potatoes

• 1 onion, chopped
• 1-3/4 cups 25%-less-sodium chicken broth
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. minced garlic
• 1/2 cup Kraft 100% Parmesan Shredded Cheese
• 1/4 tsp. chopped fresh parsley
• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 2-1/2 lb. (1.1 kg) sweet potatoes (about 5), peeled, thinly sliced

1. Heat oven to 350 degrees F.
2. Cook onions in large nonstick skillet on medium heat 5 to 7 min.
3. or just until tender, stirring frequently.
4. Add broth, cream cheese and garlic; cook 5 min.
5. or until cream cheese is completely melted and sauce is well blended, whisking constantly.
6. Remove from heat.
7. Add Parmesan, parsley and 1 cup shredded cheese; mix well.
8. Stir in potatoes.
9. Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
10. Bake 55 min.
11. to 1 hour or until potatoes are tender, uncovering after 40 min.
12. Top with remaining shredded cheese; bake 5 min.
13. or until melted.
14. Let stand 10 min.
15. before serving.

onion, cream cheese, garlic, cheese, parsley, philadelphia, sweet potatoes

Taken from www.kraftrecipes.com/recipes/cheesy-scalloped-sweet-potatoes-185329.aspx (may not work)