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.