2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) Philadelphia,
Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup chopped pecans
Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potato flesh; mash until well blended.
Fill shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
Makes 4 servings
Nutritional Info: Calories 210; Carbs 30g; Protein 4g; Fat 8g; Fiber 5g
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