Praline Whipped Sweet Potatoes

• 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

1. Preheat oven to 400F.
2. Prick potatoes in several places with fork.
3. Microwave on HIGH 15 to 20 min.
4. or until tender.
5. Cool 5 min.
6. Cut each potato lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
7. Mash potatoes.
8. Add cream cheese and 1/2 tsp.
9. of the cinnamon; mix until well blended.
10. Spoon evenly into potato shells.
11. Place cereal in resealable plastic bag; gently crush with hands or rolling pin.
12. Mix with pecans, sugar, butter and the remaining 1/2 tsp.
13. cinnamon.
14. Sprinkle evenly over potatoes.
15. Bake 15 min.
16. or until potatoes are heated through and streusel topping is golden brown.

sweet potatoes, cream cheese, ground cinnamon, shredded wheat cereal, pecans, brown sugar, butter

Taken from www.kraftrecipes.com/recipes/praline-whipped-sweet-potatoes-88142.aspx (may not work)