Twice-Baked Sweet Potatoes

Recipe from kraftrecipes.com.

Ingredients

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.