1 pound sweet potatoes, peeled and cubed
1/4 teaspoon ground cinnamon
2 ounces light process cream cheese, softened
1/4 cup firmly packed brown sugar
1/4 cup canned crushed pineapple in juice, drained
1/2 teaspoon vanilla extract
Butter-flavored vegetable cooking spray
1 tablespoon finely chopped pecans
Place potato in large saucepan with water to cover. Bring to a boil; reduce heat to medium, and cook, uncovered, until tender. Drain and let cool.
Place potato in medium bowl. Add cinnamon, and beat at medium speed of electric mixer until smooth. Add cream cheese, brown sugar, pineapple, and vanilla; beat well.
Transfer potato mixture to a 1-quart baking dish coated with cooking spray. Top with pecans. Bake at 350º for 20 minutes or until thoroughly heated.
Yields: 6 (1/2 cup) servings