1 (8 oz.) pkg. cream cheese (I use reduced fat)
2 cups cold mashed sweet potatoes (leftovers)
1/4 cup finely chopped onion
2 tbsp. finely chopped jalapeno pepper
1 tsp. seasoned salt (Lawry's)
1 tsp. Worcestershire sauce
1 tsp. Texas Pete hot sauce (or Louisiana)
1/4 cup chopped pecans (optional)

In mixing bowl, mix potatoes and cream cheese until smooth. Add the next six ingredients. Cover and refrigerate for 4 hours or until easy to handle.

If desired, shape into a ball or can be served in a bowl; cover and refrigerate 4 hours or until firm.

Serve with crackers, breadsticks, or vegetables.

Makes 3 cups.

Submitted by: J. Harris