Praline Whipped Sweet Potatoes

• 5 large sweet potatoes (about 3-1/2 lb.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tsp. ground cinnamon, divided
• 2 cups maple-pecan whole grain cereal flakes
• 1/4 cup firmly packed brown sugar
• 2 Tbsp. butter, softened

1. Preheat oven to 400F.
2. Prick potatoes with fork, then microwave on HIGH 15 to 20 min.
3. or until tender.
4. Remove from oven; cool 5 min.
5. Cut each potato lengthwise in half; carefully scoop potato flesh into medium bowl, reserving potato shells for later use.
6. Mash potatoes until smooth.
7. Add cream cheese and 1/2 tsp.
8. of the cinnamon; mix until well blended.
9. Spoon evenly into potato shells.
10. Place cereal in resealable plastic bag; gently crush with hands or a rolling pin.
11. Mix with brown sugar, butter and remaining 1/2 tsp.
12. cinnamon.
13. Sprinkle evenly over potatoes.
14. Bake 15 min.
15. or until potatoes are heated through and streusel topping is golden brown.

sweet potatoes, philadelphia cream cheese, ground cinnamon, maplepecan, brown sugar, butter

Taken from www.kraftrecipes.com/recipes/praline-whipped-sweet-potatoes-65851.aspx (may not work)