Mash the filling of your baked sweet potatoes with some cream cheese, cinnamon and sugar and place it back inside the sweet potato skins, top with a sprinkling of pecans for an elegant lunch or side dish.
Twice Baked Sweet Potatoes
Servings
4 Servings
Ingredients
- 2 large large sweet potatoes 1-1/2 lb.
- 2 oz. 1/4 of 8-oz. pkg. PHILADELPHIA Cream Cheese, cubed
- 2 tablespoon fat-free milk
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans
Instructions
- 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 centers 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.
- Shortcut:
- Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.
- Make Ahead:
- Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing the baking time as needed until filling is heated through.
- Nutrition Bonus: Enjoy this modern twist on a classic side that’s a good source of fiber and rich in vitamin A from the sweet potatoes.
- Nutrition Information Per Serving: 240 calories, 8g total fat, 2.5g saturated fat, 0g trans fat, 10mg cholesterol, 160mg sodium, 38g carbohydrate, 6g dietary fiber, 13g sugars, 5g protein, 490%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron. Exchange: 2-1/2 Starch, 1 Fat
- Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.
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