Sweet Potato Stacks

• 1 large sweet potato (1 lb./450 g), unpeeled, cut into 18 slices
• 1/3 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
• 2 sweet onions, finely chopped
• 1 Tbsp. water
• 1/3 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup toasted chopped pecans

1. Heat oven to 375 degrees F.
2. Place potatoes in single layer on rimmed baking sheet sprayed with cooking spray; brush evenly with 2 Tbsp.
3. dressing.
4. Bake 15 to 20 min.
5. or until tender.
6. Meanwhile, bring onions and remaining dressing to boil in large nonstick skillet on medium-high heat; simmer on medium-low heat 10 min.
7. or until onions are lightly browned, stirring frequently.
8. Stir in water.
9. Remove from heat; cover.
10. Let stand until ready to use.
11. Arrange potatoes in single layer on platter; top with onions, cream cheese product and nuts.

sweet potato, dressing, sweet onions, water, philadelphia, pecans

Taken from www.kraftrecipes.com/recipes/sweet-potato-stacks-132777.aspx (may not work)