Twice-Baked Sweet Potatoes

By melanieroe

Prep Time: 10 min
Total Time: 53 min
Makes: 4 servings

Nutrition Information
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
• 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
Adapted from kraftfoods.com

Preparation

Step 1

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 potatoes; mash until blended.

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

Shortcut
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.

Make Ahead
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.