2 large sweet potatoes (1.5 lb)
2 oz cream cheese (1/3 less fat)
2 T milk (skim)
1 T brown sugar
1/4 t cinnamon
1/4 c pecans, chopped
Heat oven to 425. Cut patotoes lengthwise in half. Place, cut sides down, on a foil lined (spray the foil!) baking pan or cookie sheet. Bake 30-35 min or until tender (see the link for microwave directions). Scoop out centers of potatoes into a bowl, leaving 1/4 inch thick shells. Add remaining ingredients, except nuts. Spoon potato mixture into shells and top with nuts. Bake 7-8 min or until potatoes are heated through and nuts are toasted.