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.