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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 2 large sweet potatoes (1-1/2 lb.)
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 2 Tbsp. fat-free milk
- 1 Tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 cup chopped PLANTERS Pecans
Method
- Heat oven to 425 degrees F.
- Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet.
- Bake 30 to 35 min.
- or until tender.
- Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells.
- Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
- Fill shells with potato mixture; sprinkle with nuts.
- Bake 8 min.
- or until potatoes are heated through and nuts are toasted.
