I got this recipe from Kraft. We sprinkled more brown sugar on top.2 large sweet potatoes
2 oz cream cheese
2 T. milk
1 T. brown sugar
1/4 t. cinnamon
1/2 c. chopped pecans
Cut potatoes in half lengthwise and bake facedown on a foil-lined pan for 30-35 minutes at 425. Scoop out centers leaving a 1/4 inch shell. Add cream cheese, milk, sugar and cinnamon to potatoes. Mash until blended. Spoon potato mixture back into shells; top with nuts. Bake 8 minutes or until heated through and nuts are toasted.
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