2 large sweet potatoes
2 oz cream cheese
2 TBS milk
1 TBS brown sugar
1/4 tsp cinnamon
1/4 cup pecan pieces
Preheat oven to 425. Cut potatoes in half, lengthwise. Place cut sides down on cookie sheet lined with foil. Bake 30 mins or until tender. Scoop out centers into a bowl. Add cream cheese, milk, sugar, and cinnamon. Mash until well blended. Spoon mixture back into potato shells. Top with nuts. Bake 8 mins or until heated through and nuts are toasted.
*So yummy! I think I might make them again tonight! The sweet potatoes I bought were a little small so I did 3 of them and only cooked them for about 25 mins.
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Those sound yummy! They would be a fun new thing for a holiday dinner!!
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