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Praline Stuffed Yams

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3 lbs. small to medium sweet potatoes, (yams) unpeeled 1/4 cup sugar 1/2 tsp ground cinnamon, divided 1/4 cup skim milk 2 tsp vanilla extract, divided 3 tbsp margarine, melted 1/3 cup all-purpose flour 1/4 cup light brown sugar 1/4 cup chopped pecans Preheat oven to 400 degrees. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cut a thin slice off the top of each potato and carefully scoop pulp into a bowl, leaving 1/4-inch thick shells. In a mixing bowl, mash pulp; add sugar, 1/4 tsp cinnamon, milk, and 1 tsp vanilla, mixing until smooth. Spoon mixture evenly into potato shells. Place on baking sheet. In a small bowl, mix the margarine, flour, brown sugar, pecans, remaining 1 tsp vanilla, and remaining 1/4 tsp cinnamon together until crumbly. Sprinkle evenly over potatoes. Reduce oven to 350 degrees and continue baking 15 minutes or until topping is brown. Makes 4 to 6 servings