3 or 4 large sweet potatoes or yams
1/2 (8 oz.) pkg. cream cheese, softened
2 to 3 tbsp. butter, softened
1 tsp. salt
cinnamon, to taste
1/2 to 3/4 cup French vanilla non-dairy coffee creamer (Carnation)

Bake sweet potatoes at 350°F for 45 minutes to an hour wrapped in foil. Let cool for 15 minutes or until handle-able.

Remove skin and use a hand mixer to mash smooth. Add cream cheese and butter. Whip at high speed until thoroughly mixed. Add remaining ingredients to reach desired flavor and consistency.

Put in casserole dish and bake at 350°F until warm or microwave for 3 to 5 minutes and transfer to a serving dish.

Submitted by: Pegussis