Twice-Baked Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Sweet potatoes (1-1/2 lb./675 g, large

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Cinnamon, ground

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1/4 cup Philadelphia light cream cheese product
  • 2 tbsp Skim milk

Found on kraftcanada.com

Description

Ingredients

• 2 large sweet potatoes (1-1/2 lb./675 g)
• 1/4 cup Philadelphia Light Cream Cheese Product
• 2 Tbsp. skim milk
• 1 Tbsp. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 cup chopped pecans

Directions

• Heat oven to 425ºF. 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 centres of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese product, milk, sugar and cinnamon to potatoes in bowl; mash until blended. Fill potato shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Nutrition