Twice Baked Sweet Potatoes

I saw this recipe in the Kraft Foods magazine and gave it a try last night. It was pretty good! I love sweet potatoes and want to try to incorporate them into our diet a little better, not just at Thanksgiving. I forgot to take my own pictures so I'll just use the ones from the website. Mine turned out almost as beautiful. Ok, not quite. But they were yummy! (And here's a small confession, I didn't have pecans on hand, but I did have some mini-marshallows. I think you know where I'm heading with this one...)

Twice-Baked Sweet Potatoes

What You Need!

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 PLANTERS Pecan Pieces

Make It!

HEAT oven to 425ºF.

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 cheese, milk, sugar and cinnamon to potatoes; mash until blended.

FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.