1/4 c. chopped onion
2 tbsp. butter
2 (16 oz.) cans sweet potatoes, drained
1 (16 oz.) can diced carrots, drained
1 (3 oz.) pkg. cream cheese, softened
2 eggs
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper

Cook onion in butter until tender. In mixer bowl, beat sweet potatoes and carrots until smooth; add remaining ingredients and beat at medium speed until fluffy. Stir in onions. Turn into a 1 1/2 quart casserole and bake, uncovered, for 45 minutes or until bubbly.

Garnish with apple slices, if desired. Serves 8.