2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans
1Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45 to 60 minutes. Cool slightly.
2Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Total Time
Prep: 15 min. Bake: 1 hour
Makes 2 servings
Nutrition Facts
1 stuffed potato: 297 calories, 16g fat (7g saturated fat), 32mg cholesterol, 100mg sodium, 36g carbohydrate (18g sugars, 4g fiber), 5g protein.