Creamy Twice-Baked Sweet Potatoes

This simple recipe would suit me just fine any time of the year. 

When we spent time in Florida this winter, I enjoyed a baked sweet potato
atleast 3 times a week.  It seems they're on the menu everywhere 
down there! 

The inside of the sweet taters is mixed with cream cheese, brown sugar and a dash of cinnamon...topped with toasted pecans.  

How could it get any better? 

This dish can be made up ahead and warmed when you need it. 
And I think re-heating in the microwave would work great, as long 
as your careful not to overheat. 

M-M-My mouth is watering just being reminded of how tasty these are. 

I adapted this recipe from one I found on a Taste of Home calendar. 

TWICE-BAKED SWEET POTATOES 

2 medium sweet potatoes
3 ounces (light) cream cheese, softened 
1 Tb. brown sugar
(or 1/2 Tb. brown sugar Splenda blend)
several dashes ground cinnamon
2 Tb. chopped pecans, toasted 

Scrub and pierce sweet potatoes.  Bake at 375* for about an hour, or until tender. When cool enough to handle, cut a thin slice off the top of each; discard. 
Scoop out the pulp, leaving thin shells. 

In small bowl, mash pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet.

Bake another 15 - 20 minutes at 375* or until heated through. 

Yield: 2 servings 

Linked to Melt in your Mouth Monday
Weekend Potluck