15 December 2009

Twice-Baked Sweet Potatoes

2 large sweet potatoes (1-1/2 lb.)
2 oz. Neufchatel Cheese
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined baking pan (I used a cookie sheet). Bake 30-35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells. Bake 8 minutes or until potatoes are heated through.

servings: 4
points per serving: 2.75 points.

OK...So these were SOOOOOOO yummy!!! I made these for Thanksgiving and we want to make them again and again. I know this will be a regular dish on our Thanksgiving table! The original recipe called for pecans (sprinkled on top before the second bake) but I omitted them because of the extra points it added. I used regular brown sugar but I'm sure the Splenda brown sugar would be ok and would lower the points some. This dish was definitely a healthier choice than the regular sweet potato dish made with tons of butter and sugar. This recipe came from Kraft.com. Here's the link the their recipe.

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