Recipe: (Adapted from the Kraft food & family DELICIOUSLY SIMPLE. EVERDAY Magazine)
Twice Baked Sweet Potatoes
2 large sweet potatoes (1 1/2 lb.)
2 oz. (1/4 of 8 ounce package) cream cheese (or Neufchatel cheese)
2 tablespoon milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup pecan pieces
Heat oven to 425 degree F. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch thick shells. Add cream cheese, milk, sugar, and cinnamon to potatoes; mash until blended.
Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.