I saw these Twice Baked Sweet Potatoes on Sugar & Spice and realized they were in my fall Food & Family magazine. I thought they would be great paired with Pioneer Woman’s Yogurt Chicken and they were. These potatoes are healthy, and a nice slightly sweet addition to any meal. If you like sweet potatoes you are going to love these!
Twice Baked Sweet Potatoes
Original Source: Kraft Food & Family Magazine, Fall 2008
Ingredients:
2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) Fat Free Cream Cheese, Cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup Pecan Pieces
2 oz. (1/4 of 8-oz. pkg.) Fat Free Cream Cheese, Cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup Pecan Pieces
Directions:
HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15×10-inch baking pan. Bake 30 to 35 min. or until tender.
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. Spoon potato mixture into shells; top with nuts.
BAKE 8 min. or until potatoes are heated through and nuts are toasted. Sprinkle with additional cinnamon and sugar if desired.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
One of my all-time favorites! YUM!
Looks super yummy!
I like the idea of this recipe! I have twice baked sweet potatoes in my blog but they are the furthest thing from healthy!