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Salads & sides

Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes recipe
photo by:kraft
Twice baked—and twice as nice! Sweet potatoes never tasted as sweet as they do in our creamy brown sugar-cinnamon side.
20 min
55 min
4 servings
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What You Need

large  sweet potatoes (1-1/2 lb.)
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
Tbsp.  fat-free milk
Tbsp.  brown sugar
tsp.  ground cinnamon
cup  chopped PLANTERS Pecans

Make It

HEAT oven to 425ºF.
step 1
CUT potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
step 2
SCOOP out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potato flesh; mash until blended.
step 3
FILL shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Kraft Kitchens Tips

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; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing baking time as needed until filling is heated through.
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