twice-baked sweet potatoes

 

Twice-Baked Sweet Potatoes

from Gooseberry Patch's The Harvest Table

•  2 sweet potatoes, halved lengthwise
• 1/4 cup Neufchatel or cream cheese, cubed
• 2 T. milk
• 1 T. brown sugar, packed
• 1/4 t. cinnamon
• 1/4 cup chopped pecans 

Place sweet potatoes cut-side down in an aluminum foil-lined 9"x9" baking pan.  Bake, uncovered, at 425 degrees for 25 to 30 minutes, until tender and potatoes are pulling away from potato skins.  Scoop potato pulp into a bowl, leaving 1/4-inch thick potato shells.  Arrange potato shells in pan; set aside.  Add cheese, milk, brown sugar, and cinnamon to potato pulp; mash until blended.  Spoon potato mixture into shells; top with nuts.  Bake, uncovered, for 8 minutes, or until potatoes are heated through and nuts are toasted.  Serves 4.