Praline Whipped Sweet Potatoes

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prep time

35 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

What You Need

5 large sweet potatoes (3-1/2 lb./1.75 kg)

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tsp. ground cinnamon, divided

3 biscuits large shredded wheat cereal

1/2 cup toasted chopped pecans

1/4 cup firmly packed brown sugar

2 Tbsp. butter, softened

Make It

PREHEAT oven to 400°F. Prick potatoes in several places with fork. Microwave on HIGH 15 to 20 min. or until tender. Cool 5 min. Cut each potato lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Mash potatoes. Add cream cheese and 1/2 tsp. of the cinnamon; mix until well blended. Spoon evenly into potato shells.

PLACE cereal in resealable plastic bag; gently crush with hands or rolling pin. Mix with pecans, sugar, butter and the remaining 1/2 tsp. cinnamon. Sprinkle evenly over potatoes.

BAKE 15 min. or until potatoes are heated through and streusel topping is golden brown.

kraft kitchens tips

Make Ahead

Mashed potato mixture can be prepared and spooned into potato shells ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover and sprinkle with topping. Then, bake as directed.

How to Use Your Oven

Preheat oven to 400°F. Prick potatoes in several places with fork, then bake 45 min. or until tender. Remove from oven; cool 5 min. Continue as directed.