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Twice-Baked Sweet Potatoes

Prep Time:

10 min

Total Time:

53 min

Makes:

4 servings

What You Need!

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

Make It!

HEAT oven to 425ºF.

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 centres of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese spread, 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.

Kraft Kitchens Tips

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.

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