Servings: 4 Servings
4 large sweet potatoes
4 ounces Neufchatel cheese
¼ cup skim milk, warm
1 tablespoon light brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
Kosher salt and freshly ground black pepper
Heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until tender, about 45 to 60 minutes. Let cool for 5 minutes. Split each potato and carefully scoop out the flesh into the bowl of a food processor. Add Neufchatel cheese, milk, brown sugar, cinnamon, ginger and salt and pepper. Process the sweet potato mixture until smooth. Divide the filling evenly between the sweet potato shells. Place on sheet tray and bake for 15 minutes until golden.
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