In a large mixing bowl, combine cooked warm sweet potatoes, cream or milk, two tablespoons butter or margarine, egg, cumin or allspice, salt and pepper. Mash with a potato masher or beat with an electric mixer on low speed until smooth. Line a baking sheet with plastic wrap. Using a gallon-size plastic zippered storage bag, pipe potato mixture into six mounds onto baking sheet. Freeze about 45 minutes or until firm. Remove potato mounds from baking sheet and transfer to a plastic zippered freezer bag, removing all air from bag as sealing close. Freeze. To serve, place frozen potato mounds on a greased baking sheet. Brush with two tablespoons melted butter or margarine. Bake, uncovered in a 375 degree oven for 20 to 25 minutes or until heated through. Serves 6. Comments: Other vegetables can be substituted for the sweet potatoes. Season as appropriate for the specific vegetable. Try vegetables such as russet potatoes, pumpkin or carrots. Plastic Zippered Bag Tips: Filling plastic zippered bag and piping the potatoes -- cut a diagonal slit one inch from the point of corner of bag. Carefully spoon the potato mixture into bag. Squeeze the air out of bag as you seal. To pipe the mixture, hold the filled bag perpendicular to the baking sheet. Then force the potato mixture through the tip by squeezing the end of the bag with your writing hand and supporting the bag with your other hand. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 160 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com