2 medium-sized sweet potatoes
2T creamy natural peanut butter w/ salt
1/4 cup nonfat cream cheese or cottage cheese
2T milk or soymilk
1t cinnamon
1t maple syrup, to taste
1/4 cup currants or raisins (optional)
8 large marshmallows (optional)
Instructions:

1. Wash the sweet potatoes, pat dry and bake at 400 degrees for 1 hour or until tender all the way through. I like to stick the stem of an all-metal spoon in the middle of the potatoes while they bake to help distribute the heat to the center.

2. Mix the remaining ingredients (except marshmallows, if using) in a medium bowl. Remove the potatoes once they are done and either cut completely in half or slit just enough to reach the insides while keeping the halves connected. Scoop out the insides and add to the bowl, trying to remove as much as possible while still preserving the skin. Stir everything until well mixed and make sure to scrape the bottom. Add more milk, as needed, to achieve desired consistency.

3. Scoop the contents back into the skins. If using marshmallows, cut them in half and place on top of the sweet potatoes now. Place the potatoes back in the oven for 5 minutes. If using marshmallows, switch the oven onto broil until the marshmallows are brown on top. Remove from the oven and serve!

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