Twice-Baked Sweet Potatoes

• 2 large sweet potatoes (1-1/2 lb./675 g)
• 1/4 cup Philadelphia Light Cream Cheese Product
• 2 Tbsp. skim milk
• 1 Tbsp. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 cup chopped pecans

1. Heat oven to 425 degrees F.
2. Cut potatoes lengthwise in half; place, cut-sides down, on foil-covered rimmed baking sheet.
3. Bake 30 to 35 min.
4. or until tender.
5. Scoop out centres of potatoes into bowl, leaving 1/4-inch-thick shells.
6. Add cream cheese product, milk, sugar and cinnamon to potatoes in bowl; mash until blended.
7. Fill potato shells with potato mixture; top with nuts.
8. Bake 8 min.
9. or until potatoes are heated through and nuts are toasted.

sweet potatoes, philadelphia light cream cheese, milk, brown sugar, ground cinnamon, pecans

Taken from www.kraftrecipes.com/recipes/twice-baked-sweet-potatoes-111375.aspx (may not work)