This recipe came from the November/December 2006 issue of simple&delicious, page 10. Very elegant and easy.
4 small sweet potatoes
3 ounces cream cheese, softened
1 TBS. butter, softened
2 TBS. brown sugar
1/4 tsp. pumpkin pie spice
Scrub and pierce sweet potatoes. Either microwave, uncovered, on high for 10-13 minutes (or until tender, turning twice) or wrap with aluminum foil and bake for about an hour at 350 degrees. Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar, and pumkin pie spice. Make a slice in the top of each potato; fluff with a fork. Dollop with cream cheese mixture. Yield: 4 servings.
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