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
- Preheat oven to 400F.
- 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.
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)