1/4 c. chopped onion
2 tbsp. butter
2 (17 or 18 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. ground nutmeg
1/8 tsp. pepper

Cook onion in butter until tender but not brown. Beat together sweet potatoes and carrots until smooth. Add cream cheese, onion mixture, eggs, salt, nutmeg and pepper; beat until fluffy. Turn into 10 inch round cake pan or 10x6x2 inch baking dish. Bake uncovered, at 325 degrees for 45 minutes or until hot (or cover and chill - uncover; bake at 325 degrees about 1 hour). Garnish with apple slices if desired. Makes 8 servings.