2 c. mashed sweet potatoes
1 (8 oz.) Lite Philadelphia cream cheese
1 1/2 tbsp. minced jalapeno pepper
1 tsp. Worcestershire sauce
1 tsp. Louisiana Hot Sauce
1 tsp. Lawry's seasoned salt
1 tsp. Panola pepper sauce
1 tsp. garlic salt
1 tsp. granulated sugar

Let cream cheese come to room temperature. Boil or bake sweet potatoes in jackets. Remove skins; mash and cool. Blend potatoes and cream cheese; add remaining ingredients and mix thoroughly. Shape into balls. Chill in covered container overnight. Serve with favorite crackers.