Twice Baked Sweet Potatoes

This recipe came from what I think was a Cooking for Two magazine ... or it might have been Light and Tasty. I can't remember. I found it a few years ago and made them for Thanksgiving. Everyone loved them so I've kept it around since then. If you are pressed for time or are too lazy to actually do the twice baked thing (which I often am), you can just scoop out the flesh, mix in the remaining ingredients and then heat it up like that rather than transferring it back to the skins. But, if you're interested in presentation, go for the twice baked look.

Twice Baked Sweet Potatoes
2 large sweet potatoes
1/4 cup light cream cheese
2 T milk
1 T brown sugar
1/4 tsp cinnamon
1/4 cup chopped pecans, optional

1. Cut potatoes in half lengthwise. Poke holes in the flesh and arrange cut side down on a cookie sheet lined with foil and sprayed with cooking spray.

2. Bake at 425 for 35-40 minutes, until soft.

3. Remove from oven and cool enough to touch. Scoop flesh into a medium bowl, leaving enough skin for shells to remain in tact.

4. Add cream cheese, milk, sugar and cinnamon to sweet potatoes.

5. Mash until well combined.

6. Scoop sweet potato mixture back into skins.

7. Top with pecans, if desired.

8. Return to oven and bake 15-20 minutes until heated through.

This recipe is being linked at the Grocery Cart Challenge Recipe Swap