If there is one thing that I beg to be made every thanksgiving at my house are these twice-baked sweet potatoes. They take some time to make but like all good things, you cannot rush perfection. A fall classic or a staple thanksgiving side they are amazing!
Ingredients:
2 large sweet potatoes (1-½lb)
2 oz Philadelphia Cream Cheese, cubed
2 Tbsp fat-free milk
1 Tbsp brown sugar
¼ tsp ground cinnamon
¼ cup chopped pecans
Directions:
Heat oven to 425ºF.
Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
Scoop out centres of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.
Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
Serves: 4
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