Moroccan Sweet Potato and Baked PHILLY Pilaf

• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 450g sweet potato, peeled and cut into 2cm cubes
• 1 tablespoon oil
• 125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
• Olive oil spray
• 3 teaspoons oil, extra
• ¼ cup pistachios or slivered almonds
• 1 onion, thinly sliced
• 1½ cups long grain rice
• 3 cups boiling chicken stock
• 1/3 cup chopped parsley
• ¼ cup currants
• Finely grated rind of 1 small orange

1. COMBINE the spices and sprinkle 1 teaspoon over the sweet potato in a bowl, add the oil and toss well. Place sweet potato on a paper lined baking tray and bake at 200°C for 10 minutes.
2. PLACE the PHILLY on a paper lined baking tray. Spray with oil and add to the oven with sweet potato. Bake a further 10 minutes until lightly browned and sweet potato is cooked. Allow both to cool.
3. HEAT the extra oil in a saucepan and cook pistachios, onion and remaining spices until golden and fragrant. Lift from pan and set aside.
4. ADD the rice to the same saucepan and cook in the remaining oil, stirring continuously, for 1 minute or until lightly toasted. Pour in boiling stock and quickly bring to the boil. Reduce the heat and cover with a tight fitting lid. Simmer for 15 minutes until liquid has been absorbed. Remove from heat, place a double thickness of tea-towel between saucepan and lid and stand for 15 minutes.
5. USE a fork to break up the rice before gently folding through parsley, currants, sweet potato and baked PHILLY. Sprinkle with the toasted pistachios, onion and the orange rind. Serve immediately.

Tip: Cooling the sweet potato and baked PHILLY allows them to firm so they can be folded through the cooked rice without breaking apart.