Twice-Baked Sweet Potatoes

Ingredients:

2 large sweet potatoes

2 oz. (1/4 of 8 oz. package) cream cheese, cubed

2 tbsp. fat-free milk

1 tbsp. brown sugar

1/4 tsp. ground cinnamon

1/4 c. chopped pecans

Directions:

1. Preheat oven to 425.
2. Cut potatoes lengthwise in half; place cut-sides down in foil-lined 9 x 13 pan. Bake 30-35 minutes, or until tender.
3. Scoop out centers of potatoes into bowl. Add cream cheese, milk, brown sugar, and cinnamon to potatoes. Mash (or use mixer) until blended.
4. Fill shells with potato mixture. Top with nuts. Bake for 8 minutes, or until potatoes are heated through and nuts are toasted.

(Serves 4)

*Kraft Foods Magazine