2 sweet potatoes or yams
6 tbsp. caramel or butterscotch ice cream topping
2 tbsp. butter
1/8 tsp. ground cinnamon
Dash of ground nutmeg
2 tsp. toasted chopped pecans, (optional)

Wash potatoes, pierce each potato several times with a large fork to allow steam to escape. Place potatoes in microwave at High for 6 to 7 minutes. Turn potatoes and rearrange after 3 minutes. When done, wrap in foil. Let stand 5 minutes. Cut top off hot baked potatoes. Scoop out hot potato with a spoon, be careful to keep shells intact. Set shells aside. In a mixing bowl, combine hot potato, 1/4 cup ice cream topping, butter, cinnamon and nutmeg. Beat with electric mixer on High speed until fluffy. Spoon mixture into potato shells. Place on a serving plate. Cover with vented plastic wrap. Microwave at High 3 to 4 minutes or until heated through. Top with remaining 2 tablespoons topping. Sprinkle with chopped pecans, optional. Makes 2 servings.