Another recipe from Kraft's recipe magazine.
Ingredients:
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)
Directions:
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.
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1 comment:
These look excellent! I came here looking for a cookie recipe and had fun looking at your other recipes, too! I am a gluten free mommy of 3, one of whom is also gluten free. I blog, too, and put weekly menus up on mondays...come on over if you want to! That first year gluten free is a tough one, especially with kids...but you get used to it, and it gets much easier. You'll be amazed at how eating gluten free changes your whole family's diet for the better, and how second nature all that label reading will be by the end of the first year!
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