- 4
Ingredients
- 2 large Sweet potatoes(1-1/2 lb./680 g)
- 1/4 cup Philadelphia Light Cream Cheese Spread
- 2 Tbsp. Skim milk
- 1 Tbsp. Brown sugar
- 1/4 tsp. Ground cinnamon
- 1/4 cup chopped pecans
Preparation
Step 1
HEAT oven to 425ºF.
1-CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.
2-SCOOP out centres of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese spread, milk, sugar and cinnamon to potatoes; mash until blended.
3-FILL shells (or ramekins if you don't want to use the skins)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 centres 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.