1. Wash sweet potatoes and dry off with paper towels
2. Stab each sweet potato 3-4 times with fork
3. Place potatoes on paper towel or microwave safe dish on carousel of microwave laid out in an even triangle
4. Microwave on high for 4 minutes
5. Meanwhile place cream cheese, syrup, salt and cinnamon in medium mixing bowl
6. Flip over sweet potato onto opposite side and cook another 4 minutes
7. After last cook, wait until potatoes cool enough to transfer to cutting board and let cool about 15 minutes
8. Preheat oven to 400 degrees
9. Slice potatoes in half lengthwise
10. If cool enough to handle, scoop out soft potato into your mixing bowl right on top of your cream cheese and spices with a small spoon (I like to use a melon baller) up to about 1/4 to 1/8″ of the skin, being careful not to break skin
11. Once all sweet potato scooped out mash potato using a potato masher along with the cream cheese and seasoning, mixing thoroughly until lumps out. If not fully mixed, mix more with a spatula until fully combined and mixture smooth.
12. With spatula, scoop and fill potato mixture into scooped out potato skins filling all to tops
13. Place filled potatoes onto a lightly oiled baking dish
14. Sprinkle all potatoes evenly with pecans and brown sugar
15. Drizzle melted butter onto potatoes
16. Bake potatoes in oven uncovered about 20 minutes or heated through

Optional

1. Broil potatoes after baking for 3-4 minutes to brown the tops