Twice-Baked Sweet Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 6 |
|
I received a booklet from Kraft Foods today which is called food & family and this is one of the recipes in it that I am posting here to try at a later date. Ingredients:
2 large sweet potatoes |
2 ounces neufchatel cheese, philadelphia brand 1/3 less fat than cream cheese, cubed |
2 tablespoons nonfat milk |
1 tablespoon brown sugar |
1/4 teaspoon ground cinnamon |
1/4 cup pecans, planters pecan pieces |
Directions:
1. Preheat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15 x 10-inch baking pan. Bake 30 to 35 minutes or until tender.
2. Scoop out centers of potatoes into bowl, leaving 1/4-inch thick shells. Add cheese, milk, sugar and cinnamon to potatoes; mash until blended.
3. Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
|
|