Another recipe from Kraft's recipe magazine.
2 large sweet potatoes (1 1/2 pound)
2 oz. (1/4 of 8-oz. package) Philadelphia light cream cheese, cubed
2 TBSP fat-free milk
1TBSP brown sugar
1/4 tsp. ground cinnamon
1/4 cup pecans (optional)
1. Heat oven to 425 F. Cut potatoes length-wise in half; place cut sides down in foil-lined 15x10 baking pan. Bake 30-35 minutes or until tender.
2. Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add cream cheese, milk, sugar, and cinnamon to potatoes; mash until blended.
3. Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.