Twice-Baked Sweet Potatoes

2 large sweet potatoes
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup chopped Pecans

HEAT oven to 425ºF.
CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.
SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potatoes; mash until blended.
FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

SHORT-CUT
Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.