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...)
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.
Thank you so much for Joining Cook It, Blog it Brought to you by The Gourmet Momma and Project: Domestic Bliss! I can't wait to check out all of your creative foodie ideas!
I just made your fettuccine alfredo for dinner. It is DELICIOUS!!!! And so easy! Ana loved it and couldn't get enough of it, which should tell you something since she's a picky eater.:) We had it with pork chops and my tummy is VERY happy right now.:)
Thank you so much for Joining Cook It, Blog it
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I can't wait to check out all of your creative foodie ideas!
I just made your fettuccine alfredo for dinner. It is DELICIOUS!!!! And so easy! Ana loved it and couldn't get enough of it, which should tell you something since she's a picky eater.:) We had it with pork chops and my tummy is VERY happy right now.:)
ReplyDelete