Recipe from kraftrecipes.com.
2 Large Sweet Potatoes
2 oz. Neufchatel Cheese (if you've never heard of this before, it is basically a low, low fat version of cream cheese)
2 tbsp fat-free milk
1 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 c. chopped pecans
Preheat oven to 425 degrees.
Cut potatoes in half length-wise and place cut-side down on a lined foil pan. (I recommend spraying the foil with cooking spray to avoid sticking.)
Bake potatoes in the oven 30-35 minutes until tender.
When potatoes are done, scoop out flesh and put in a bowl. Leave about a 1/4-inch thick border in the potato skins.
Combine scooped-out part of the potatoes with milk, cheese, cinnamon and sugar. Mash together until well incorporated. Return mixture to the potato skins and top with a few chopped pecans.
Place back in oven and cook until a little brown on top.
This is what the final result looks like!
These were really yummy and filling, and pretty simple to make. They are a little time consuming since you have to wait for the potatoes to bake in the oven, but overall it wasn't that bad. I think leftovers would probably warm up well in the oven the next day.
Lagniappe: Sweet potatoes are an excellent source of Vitamins A & C, fiber (if you eat the skin), protein and calcium.
These are 4 weight watcher's points per serving.