Recipe

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• 3 large sweet potatoes
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 cup brown sugar , packed
• 1/8 tsp pumpkin pie spice
• 1/4 cup blanched slivered almond

• 1 Scrub potatoes; cut off ends and place in baking pan.
• 2 Bake at 400 degrees for 1 hour.
• 3 Cut potatoes lengthwise into halves and scoop pulp into a mixing bowl.
• 4 Add half the butter, then milk and salt.
• 5 Beat until light and fluffy.
• 6 Fill shells with potato mixture, return to oven.
• 7 Cream together remaining butter, sugar and pumpkin pie spice.
• 8 Fold in almonds.
• 9 Place a dallop of the almond topping on each potato half.
• 10 Return to oven and heat five minutes or until topping is melted.