Sweet potato fans -- delight!!! These are awesome and easy enough to make for dinner any night of the week.
2 large sweet potatoes (scrubbed, but not peeled)
2 oz cream cheese (cubed)
2 Tbsp milk
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup chopped pecans
Cut potatoes in half lengthwise. Place cut-side down in foil-lined baking dish. Bake at 425 degrees for 35 minutes or until tender.
Scoop out center of potatoes into a bowl. Leave 1/4" in shells. Add cream cheese, milk, sugar, and cinnamon to sweet potatoes in bowl. Mash until well blended.
Fill shells with potato mixture; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.