Interesting 'twist' to the more common presentations of the ever-popular sweet potato

Ingredients:

• 5 baked sweet potatoes
• 2 egg yolks
• ½ tsp salt
• ½ cup brown sugar
• 8 TBS melted butter
• Pinch of ground cloves
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 12 TBS mayhaw jelly
• 2 cups roasted, chopped pecans

Directions:

1. Scoop meat from sweet potatoes, place into mixing bowl and mash
2. Add egg yolks, salt, brown sugar, and melted butter; blend well
3. Add cloves, cinnamon, and nutmeg; stir well to incorporate
4. Using large cooking spoon, divide mixture into 6 equal parts and roll each into a ball shape
5. Use thumb to press hole into center of each ball; fill with 1 tsp mayhaw jelly; close hole by pushing potato over jelly
6. Roll potatoes into roasted pecans
7. Place pecan balls onto buttered cookie sheet
8. Bake 10-12 minutes at 400°, remove from oven, place on serving plate and top each potato with addition spoonful of mayhaw jelly

Serves 6