5/5
(1 Votes)
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
- 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 centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potatoes; mash until blended.
- 3 . FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
Preparation
Step 1
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 centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potatoes; mash until blended.
3. FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
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