Praline Whipped Sweet Potatoes

5 large sweet potatoes (about 3.5 lbs.)
4 oz. cream cheese, softened
1 tsp. cinnamon, divided
2 cups Post Selects Maple Pecan Crunch Cereal (or something similar)
¼ c. firmly packed brown sugar
2 T. butter, softened

Preheat oven to 400. Prick potatoes with fork, them microwave on HIGH for 15-20 min. or until tender. Remove from oven; cool 5 min. (Or cook them in the oven for 1-2 hours on 350. Be sure to wrap in foil and place them on a cookie sheet as the juices with seep out and burn on the bottom of the oven – don’t ask me how I know that!) Cut each potato in half lengthwise; carefully scoop out potato flesh into medium bowl, reserving potato shells. (If the shells rip, place inside a piece of foil that has been folded in half and molded into a boat-like shape before placing into pan). Mash potatoes until smooth. Add cream cheese and ½ tsp of cinnamon; mix until well blended. Spoon evenly into potato shells.
Place cereal into resealable plastic bag; gently crush with hands or a rolling pin. Mix with pecans, brown sugar, butter, and remaining ½ tsp. cinnamon. Sprinkle generously over potatoes.
Bake 15-20 min. or until potatoes are heated through and streusel topping is golden brown.

Makes 10 servings, 1 stuffed potato half each.