Posted by: marthabernie | December 10, 2013


This recipe can also be made as a casserole if you don’t want to go to the trouble of putting the stuffing back into the potato skins.


2 large sweet potatoes (1-1/2 pounds)
2 oz. cream cheese, cubed
2 tablespoons fat free milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans

Heat oven to 425 degrees F. Cut potatoes lengthwise in half; place, cut side down in foil lined pan. Bake 35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh, mash until well blended. Fill shells with potato mixture, top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

NOTE: These can be stuffed ahead of time and placed in refrigerator. Increase baking time to heat through after being in the refrigerator.

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