Stuffed Sweet Potatoes

1. 1

   Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.

2. 2

   Bake at 350u00b0 for 1 hour or until tender; cool 5 minutes.

3. 3

   Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.

4. 4

   Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.

5. 5

   Bake at 350u00b0 for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.

6. 6

   Note: Nutritional analysis does not include pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.