Tex-Mex Sweet Potato Bake

• 2 lb. (900 g) sweet potatoes (about 4), peeled, thinly sliced
• 1 onion, cut lengthwise in half, then crosswise into thin slices
• 1/4 cup flour
• 1/4 cup non-hydrogenated margarine
• 1 cup milk
• 2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese

1. Heat oven to 375F.
2. Layer half each of the potatoes and onions in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 2 Tbsp.
3. flour.
4. Repeat.
5. Dot with margarine.
6. Pour milk over all layers; top with cheese.
7. Cover.
8. Bake 50 min.
9. to 1 hour or until potatoes are tender and top is golden brown, uncovering after 30 min.

onion, flour, nonhydrogenated margarine, milk, philadelphia

Taken from www.kraftrecipes.com/recipes/tex-mex-sweet-potato-bake-177785.aspx (may not work)