1 1/2 c cooked sweet potatoes, mashed
1 c granulated sugar
1/2 c brown sugar
1/2 c evaporated milk
1 tbsp corn syrup
Dash of salt
1 1/2 c shredded coconut
2 c crushed cornflakes (or enough to make mixture of consistency to handle with hands)
1 (8 oz) pkg cream cheese
1 1/2 c powdered sugar
1 tsp vanilla
2 c chopped nuts

Combine first 5 ingredients and cook over medium heat until very thick (about 10 minutes), stirring frequently. Remove from heat and allow to cool completely before proceeding. When cool, beat in mixer at high speed for several minutes to make smooth. Add coconut and cornflakes to the mixture until consistency is right to handle. Shape into 2 logs on waxed paper and allow to chill in refrigerator. Blend cream cheese, powdered sugar and vanilla together. Spread on chilled logs as an icing. Roll in chopped nuts and refrigerate until time to serve to make slicing easier.