Wednesday, March 19, 2014
Cream Cheese and Pecan Stuffed Sweet Potato
2 large or 4 small sweet potatoes
1/2 cup Philadelphia brand cream cheese, cubes
1 Tablespoon milk
1 Tablespoon brown sugar
Pinch of Cinnamon
1/2 cup pecan pieces
Cut potatoes lengthwise. On foil-lined baking sheet, place potatoes cut side down and back for 30-35 minutes at 425 degrees until tender.
Scoop out centers into bowl.
Add cream cheese, milk, sugar and cinnamon to potato flesh and mash or blend until smooth. Top with pecan pieces.
Return to oven for about 5-10 minutes or until pecans are toasted.