Stuffed Sweet Potatoes

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

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

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.

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

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

Note: Nutritional analysis does not include pecans.