Twice-Baked Sweet Potatoes

By csheridan-2

Tips:

*Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on high 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.

*Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing baking time as needed until filling is heated through.

Nutrition:
Calories 210
Total fat 8 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 135 mg
Carbohydrate 30 g
Dietary fiber 5 g
Sugars 10 g
Protein 4 g
Vitamin A 370 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

Ingredients

• 2 large sweet potatoes (1-1/2 lb.)
• 2 oz. (1/4 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
• 2 Tbsp. fat-free milk
• 1 Tbsp. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 cup chopped Planters Pecans

Details

Servings 4
Preparation time 10mins
Cooking time 53mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 425º F.

Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potato flesh; mash until well blended.

Fill shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.