Twice-Baked Sweet Potatoes

***These twice-baked sweet potatoes were pretty darn scrumpdidaliumptious!...Is that even a word??? :)

I recently needed to come up with a great side for a dinner party...something pretty quick and easy. I turned to a recent issue of Kraft Food & Family magazine (Fall 2008), and what did I find?...the perfect thing. Even better....I just happened to have the right ingredients on-hand. Whew...no last minute run to the grocery store was needed.

Twice baked potatoes always make a pretty presentation. These were no exception. I thought it was a nice twist on the usual Russet potato variety. And plus, sweet potatoes are one of those things that just scream - "Hey! It's the holidays!!!"

Also, if you haven't already signed up for a FREE subscription to this magazine, then you should! It's stuffed with tons of great, easy recipes that you'll love. You can sign up HERE....and yes, it's totally FREE!***

Ingredients:
2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed (I used regular cream cheese)
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup Pecan Pieces

Directions:
Heat oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 min. or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.

Bake 8 min. or until potatoes are heated through and nuts are toasted.

Kraft Kitchens Tips:
Shortcut
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.

Make Ahead
Stuff potato shells as directed; cover and refrigerate up to 1 hour. When ready to serve, uncover and bake as directed, increasing baking time as needed until filling is heated through.

Source: Kraft Foods