If you like twice-baked potatoes, wait until you try this sweet potato version. Cream cheese, cinnamon and pecans make ’em extra special.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 large sweet potatoes (1-1/2 lb./675 g)
1/4 cup Philadelphia Light Cream Cheese Product
2 Tbsp. skim milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup chopped pecans
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How do I make it ?
Heat oven to 425ºF.
Cut potatoes lengthwise in half; place, cut-sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.
Scoop out centres of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese product, milk, sugar and cinnamon to potatoes in bowl; mash until blended.
Fill potato shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
Kraft Kitchen Tips!
Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes lengthwise in half; scoop out centres and continue as directed.
Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing the baking time as needed until filling is heated through.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 140 mg
Total carbohydrate 40 g
Dietary fibre 6 g
Sugars 18 g
Protein 6 g
4 servings, 1 stuffed potato half (150 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.