2 medium sweet potatoes 2 oz 1/3 fat cream cheese 2 T fat free milk 1 T brown sugar 1/4 t cinnamon 1/4 c pecan pieces
Heat oven to 425. Cut potatoes in half lengthwise. Place cut sides down in foil lined 15x10' pan. Bake 30-35 min or until tender. Scoop out centers of potatoes into bowl, leaving 1/4' thick shells. Add cheese, milk, sugar and cinnamon to potatoes and mash until blended. Spoo back into shells and top with nuts. Bake 8 min or until potatoes are heated through and nuts are toasted. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYBITCH134.