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
1/4 c. minced onions
1/4 c. finely chopped pecans
1 tsp. garlic salt
1 tsp. onion (granulated)

Let cream cheese come to room temperature. Boil sweet potatoes in jackets until tender. Peel, mash and cool. Blend sweet potatoes and cream cheese. Add remaining ingredients and mix thoroughly. Shape into balls. Chill in covered container overnight. Serve with favorite cracker.