2 large sweet potatoes (1.5 lbs)
2 oz. Philadelphia Cooking Creme, or Neufchatel Cheese
2 tablespoons fat free milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
Heat oven to 425 degrees F. Cut potatoes lengthwise in half; place, cut side down, in foil-lined pan. Bake 30 to 35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cooking creme, milk, sugar, and cinnamon to potato flesh, mash until well blended. (Note: The cooking creme is creamier than cream cheese/Neufchatel and easier to measure, mix, and melt).
Fill shells with potato mixture, top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.