Scrub and pierce sweet potatoes.

Bake at 375? for 1-1/4 hours or until tender.

When cool enough to handle, cut a thin slice off the top of each potato and discard.

Scoop out the pulp, leaving thin shells.

In a small bowl, mash the pulp with cream cheese.

Stir in brown sugar and cinnamon.

Spoon into potato shells.

Sprinkle with pecans.

Place on a baking sheet.

Bake, uncovered, at 375? for 15-20 minutes or until heated through.