• Wash sweet potatoes and dry off with paper towels
• Stab each sweet potato 3-4 times with fork
• Place potatoes on paper towel or microwave safe dish on carousel of microwave laid out in an even triangle
• Microwave on high for 4 minutes
• Meanwhile place cream cheese, syrup, salt and cinnamon in medium mixing bowl
• Flip over sweet potato onto opposite side and cook another 4 minutes
• After last cook, wait until potatoes cool enough to transfer to cutting board and let cool about 15 minutes
• Preheat oven to 400 degrees
• Slice potatoes in half lengthwise
• 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
• 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.
• With spatula, scoop and fill potato mixture into scooped out potato skins filling all to tops
• Place filled potatoes onto a lightly oiled baking dish
• Sprinkle all potatoes evenly with pecans and brown sugar
• Drizzle melted butter onto potatoes
• Bake potatoes in oven uncovered about 20 minutes or heated through

Optional

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