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.
- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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.
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.
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.